Sorry that this was not the greatest picture. I was in a mad rush to get all of them done and frosted!
Ingredients:
1/2 c. coconut flour
1/4 tsp. baking soda
1/2 tsp. salt
4 eggs
1/3 c. coconut oil, melted
1/2 c. maple syrup
2 Tbs. coconut milk
1 Tbs. vanilla
Seeds from one vanilla bean
Preheat your oven to 350 degrees. Mix the above ingredients together in a mixer until well combined. Immediately pour into a cupcake tin with paper liners and bake for 20-22 minutes. Let cool fully on a wire rack.
For the vanilla frosting:
2 c. powdered sugar
1/4 c. melted margarine (or butter substitute)
2 Tbs. almond milk
1/2 tsp. corn syrup
1 tsp. vanilla
1/4 tsp. salt
Mix the above ingredients in an electric mixer until fully combined. After the cupcakes are cooled, pipe the frosting on top or spread with a spatula.
1/2 c. coconut flour
1/4 tsp. baking soda
1/2 tsp. salt
4 eggs
1/3 c. coconut oil, melted
1/2 c. maple syrup
2 Tbs. coconut milk
1 Tbs. vanilla
Seeds from one vanilla bean
Preheat your oven to 350 degrees. Mix the above ingredients together in a mixer until well combined. Immediately pour into a cupcake tin with paper liners and bake for 20-22 minutes. Let cool fully on a wire rack.
For the vanilla frosting:
2 c. powdered sugar
1/4 c. melted margarine (or butter substitute)
2 Tbs. almond milk
1/2 tsp. corn syrup
1 tsp. vanilla
1/4 tsp. salt
Mix the above ingredients in an electric mixer until fully combined. After the cupcakes are cooled, pipe the frosting on top or spread with a spatula.
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