Fluffy Vanilla Cupcakes
Use parchment paper cupcake liners to make clean up easy.
1/2 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
4 large eggs
1/3 cup oil (olive oil or other oil, or melted unsalted butter, ghee or coconut oil
1/2 cup honey or maple syrup (1/4 cup of each is awesome!)
2 tablespoons coconut milk or other milk
1 tablespoon vanilla extract
seeds from one vanilla bean (optional)
Preheat your oven to 350°F
Combine all the dry in ingredients, except for the vanilla seeds, and blend well.
Add the wet ingredients to the dry ingredients and use a mixer to blend well. Let the batter sit for a few minutes and mix once more. Optionally, add the vanilla beans and blend well.
Fill cupcake liners about 3/4 of the way with batter. (Use an ice cream scoop to make this step super easy!)
Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool and then frost. (see frosting recipe below) Store covered for a few days at room temperature, or the refrigerator for a few weeks, or freeze for a few months. Makes 8 cupcakes.
Cream Cheese Frosting
1 Tbsp Pure Vanilla Extract, or real vanilla bean
1/2 cup Maple Syrup, Grade B
16 oz Full Fat Cream Cheese
2 Tbsp Ginger Root, grated (optional)
Allow cream cheese to come up to room temperature.
Blend cream cheese, maple syrup, vanilla, and ginger with a hand mixer or kitchen mixer.
Use right away, or refrigerate.
Enjoy, Dr. Jenn