Paleo Coconut Flour Cupcakes

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 6 Eggs

• Canned Goods

  • 2 tbsp Coconut milk

• Condiments

  • 6 tbsp Honey, raw

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1/2 cup Coconut flour
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

• Dairy

  • 6 tbsp Coconut oil or butter

Found on empoweredsustenance.com

Description

Ingredients

• ½ cup coconut flour
• 6 eggs, at room temperature (thats important)
• 6 Tbs. raw honey
• 6 Tbs. coconut oil or butter
• 2 Tbs. coconut milk, room temp. (this one doesnt have any icky additives or BPA) OR an equal amount of full-fat yogurt
• 2 tsp. vanilla extract
• ¼ tsp. baking soda
• 1 tsp. apple cider vinegar

Directions

• Preheat the oven to 350 degrees and prepare a muffin tin with 8 liners (I like unbleached parchment paper baking cups).
• Combine the coconut flour and eggs until smooth. Add the remaining ingredients and stir well.
• Divide evenly between the muffin tins. Bake until golden and a toothpick comes out clean, about 20 minutes.
• Cool completely and frost with the lemon mousse.
• Makes 8 cupcakes. Feel free to double the recipe if you want more cupcakes! These last in an airtight container for a few days at room temperature. They also freeze really well!