Eat-your-broccoli cupcakes with carrot-coconut frosting, AIP-friendly

Mom makes yummy cupcakes, AIP-friendly! Even I can eat them!

I never thought I could make cupcakes or muffins without being able to use one of the traditional binders, such as eggs, or chia or flax seed. But I did it! Now, I've been enjoying muffins for breakfast, snacks or dinner. Want to know the secret ingredient?

Eat-your-broccoli cupcakes with carrot-coconut frosting

 The secret is using gelatin eggs. Make the equivalent of various quantities of  eggs by mixing gelatin from grassfed cows with water.

I love broccoli but it tastes even more delicious when transformed into a cupcake.

Here's what you need for the cupcakes:

1 gelatin egg (directions below) Note: if not following the AIP diet, you may use 1 organic egg or 2 flax or chia eggs instead.
1 cup steamed broccoli
2 T. coconut flour
1/2 tsp. baking powder
1/2 avocado
Drizzle of coconut milk if needed to thin out batter
Drop of stevia

Here's what you need for the carrot-coconut frosting:

1 tsp. gelatin (For a vegan, non-AIP version, use 1/4 tsp. xanthum gum.)
1 can full-fat coconut milk
2 carrots, peeled and steamed
stevia, to taste
1 tsp. vanilla extract, no alcohol

 Here's what you do:

For the cupcakes:

Mix up your gelatin egg. Take 1 tsp. gelatin and sprinkle it on 3 T. cold water. Mix the gelatin and water with a spoon. Add 7 tsp. boiling water and stir until gelatin dissolved. Place this mixture in the freezer until thickened.

Take steamed broccoli, coconut flour, avocado and stevia, thickened gelatin mixture, and place in a food processor. Blend until mixed into your cupcake batter. Add a drizzle of coconut milk if needed to get everything to blend. Spoon the dough into 3-4 sections of a silicone cupcake pan. Bake at 400 degrees for 30-40 minutes or until tops become slightly browned and firm. Remove from the oven and allow to completely cool before attempting to remove the cupcakes. If you try to remove the cupcakes too soon, they will fall apart. Place in the fridge to hasten the cooling.

In the meantime, make your carrot frosting. Place steamed, cooled carrots in a food processor with a can of coconut milk, 1 tsp. gelatin, stevia and vanilla. Blend until mixture is thickened. Place in a small container and put in the fridge where the frosting will continue to thicken.

Once everything is chilled, frost the cupcakes.

Recipe contributed to: http://www.phoenixhelix.com/2013/11/20/paleo-aip-recipe-roundtable-4/#more-7585

 http://wholenewmom.com/traditional-tuesday/chewy-applesauce-bars-white-chocolate-pecan-fudge-natural-food-coloring-and-egg-free-omelette/

 http://allergyfreecookery.blogspot.com/2013/11/its-linky-party_22.html