For the cupcakes (adapted from here)
-1/2 cup coconut flour
-1/2 teaspoon baking powder
-1/4 teaspoon sea salt
-4 large eggs, room temperature
-1/2 cup maple syrup
-1/3 cup coconut oil, melted
-2 tablespoons almond milk
-1 teaspoon vanilla extract
-1/2 cup raw cacao powder
-1/4 cup shredded coconut (plus extra for sprinkling on top of cupcakes at the end)
For the frosting (adapted from here)
-1/2 cup butter (1 stick)
-3 cups confectioner's sugar
-2 tablespoons almond milk
-2 teaspoons vanilla extract
2. Mix together coconut flour, baking powder, salt, cacao powder and shredded coconut.
3. Add the eggs, maple syrup, coconut oil, almond milk, and vanilla.
4. Mix until well combined. Spoon into 8 cupcake liners in pan.
5. Bake for 20 minutes and then let cool on a wire rack.
For the frosting:
1. In a stand mixer, begin mixing butter on medium high.
2. Add milk and vanilla.
4. Mix on medium high for 5-10 minutes. I left mine for probably 5-6 and it was the perfect consistency!
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