Yesterday was my middle child’s birthday. We had a fabulous day celebrating with a homeschool adventure to a butterfly Conservatory followed by these very delicious cupcakes.
These cupcakes are Gluten Free, grain free, lactose free and nut free.
So what’s left you might be thinking?
Lots of fiber, protein and some sweet stuff!
5 pasture raised eggs room temperature
1/2cup coconut flour
1/2 cups maple syrup
1/3 cups melted coconut oil
2tbs coconut milk or milk of choice
2tsp vanilla extract
1/2tsp baking powder
You know the deal, dry bowl, wet bowl, whisk together and pour into a paper lined or greased cupcake tray. This recipe makes 8 cupcakes.
Bake at 350 for approximately 20mins.
For the icing I use raw softened butter, maple syrup and icing sugar. I suggest starting with a 1/2 of butter, 1/2 maple syrup and 1cup of icing sugar. Add more of any item to get the texture and flavor you desire. You will need a electric whisker for this job.
I hope you enjoy these as much as my family did.
Wishing you all health and happiness!