Easter Cup Cakes

easter cup cakes

Easter without the soft satisfaction of a hot cross bun covered in butter hardly seems worth it! I wanted to make something that tasted as good as a hot cross bun! With a little innovation and primal approved ingredients these Easter cup cakes were created. 


1/2 cup coconut flour
1 tsp baking powder
1/2 cup organic full fat butter, room temp
1/2 cup honey
1 tsp cinnamon
1/2 cup raisins
2 large free range organic eggs
1 tsp vanilla extract


Set oven to 180 degrees on bake. 

Mix flour, cinnamon and baking powder in a bowl. 

Using a fork, cut butter into flour mixture, add coconut and raisins and mix well. 

Beat 2 eggs with honey and vanilla extract. 

Make a well in the center of the flour mixture and pour in eggs. 

Separate into 8 or 9 cupcake papers/muffin tin.

Bake for 25 mins. Remove from oven and cool.