Cupcakes - coconut cupcakes

By tinathorn

gluten free

Ingredients

• Coconut Whipped Cream Frosting:
• 1 cup almond flour
• 1/4 teaspoon baking soda
• 3 tablespoons raw cacao powder
• 1/4 cup shredded coconut, unsweetened
• 2 tablespoons coconut butter
• 1 egg
• 2 tablespoons coconut oil
• 1/2 cup full fat coconut milk
• 2 tablespoons raw honey
• 1 teaspoon vanilla extract
• 1 can (13.5 oz) full fat coconut milk
• 1 teaspoon vanilla extract

Details

Adapted from livinghealthywithchocolate.com

Preparation

Step 1

combine the almond flour with the baking soda, raw cacao powder and shredded coconut
in a separate bowl whisk together the coconut butter, egg, coconut oil, coconut milk, honey and vanilla extract, then gently mix the almond flour mixture
spoon batter into paper lined muffin cups and bake at 350°F for about 20 minutes or until the edges start to turn brown
cool for 1-2 hours and then top with coconut whipped cream frosting
sprinkle with toasted shredded coconut and serve
Coconut Whipped Cream Frosting:
place a can of full fat coconut milk in the fridge overnight with the lid open. The coconut milk will thicken and separate from its water
scoop the solid coconut cream that forms on the top of the can and place it in a bowl. Be careful not to mix the solid coconut with the water in the bottom of the can.
add the vanilla extract and whip the coconut with a hand mixer until fluffy