- 12
- 15 mins
- 40 mins
Ingredients
- 6 eggs
- 1 cup coconut milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut liquid stevia
- 1 banana
- 1/4 cup coconut sugar
- 1 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Coconut Cream Frosting
- 7 ounces organic creamed coconut/coconut butter
- 4 tablespoons water
- 4 droppers full coconut liquid stevia
- Optional: toasted unsweetened coconut flakes
Preparation
Step 1
Preheat oven to 350 degrees.
In a stand mixer beat eggs, milk, vanilla extract, stevia and banana.
Blend in remaining ingredients.
Pour batter into cupcake liners in a 12 capacity muffin pan.
Drop pan on counter a few times to level cupcake batter.
Bake for 25 minutes until toothpick comes out clean in center.
Allow to cool completely before adding frosting.
To make frosting: Add all ingredients to a stand mixer and blend on medium speed until well incorporated and creamy.
To fill cupcakes: Use an apple corer, insert in center of cupcake close to bottom, but carefully not to go through bottom and remove center piece of cupcake.
Use a pastry bag or tool to insert frosting into center of each cupcake and tops of each as well.
Top with toasted coconut flakes if desired.
Refrigeration is not necessary.