Fabulous Grain-Free Night-And-Day Cupcakes

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 2 tsp Vanilla extract or paste

• Baking & Spices

  • 2 cups Almond flour
  • 1/2 cup Arrowroot starch
  • 3 tsp Baking powder
  • 1/2 cup Brown sugar, dark
  • 1/4 cup Cocoa powder
  • 1 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 Sprinkles
  • 1/2 cup Sugar

• Dairy

  • 1 cup Butter, very soft
  • 4 oz Cream cheese
  • 3 tbsp Milk

• Liquids

  • 1/4 cup Water, HOT

• Other

  • edible glitter

Found on kumquatblog.com

Ingredients

• ¼ cup cocoa powder
• ¼ cup hot water
• ½ cup sugar
• ½ cup dark brown sugar
• 2 cups almond flour
• ½ cup arrowroot starch
• 3 teaspoons baking powder
• ½ teaspoon salt
• 4 large eggs
• 1 cup very soft butter
• 2 teaspoons vanilla extract or paste
• 2 tablespoons milk
• 1½ cups powdered sugar
• 4 ounces cream cheese
• 1 tablespoon milk
• edible glitter
• sprinkles

Directions

• Preheat oven to 400°.
• Combine cocoa and water to form a paste; set aside.
• Combine sugars, almond flour, arrowroot, baking powder, salt, eggs, butter, and vanilla in a large bowl; mix until smooth. Stir in cocoa paste and milk.
• Line muffin tin with liners. If using extended height liners, you can make 12 cupcakes. If using regular liners, you will make about 24. Fill liners to ⅔ full.
• Bake at 400° for 20 minutes or until toothpick inserted into the center of the cakes comes out clean. Let cool.
• Meanwhile, combine powdered sugar, cream cheese, and 1 tablespoon milk in a medium bowl. Whip with an electric mixer until smooth and fluffy. Spread over or pipe onto cupcakes. Sprinkle with edible glitter and sprinkles, if desired.