Vanilla and Coconut Flakes Cupcakes
Serves: 10 units
Time Preparing: 15-20 minutes
Time Baking: 30-40 minutes
Total Time: 45-60 minutes
Ingredients (for cupcakes)
- 2 cups almond flour
- 1 cup unsweetened organic coconut flakes
- 1 cup coconut milk,, room temperature
- ½ stick of grass-fed butter, room temperature
- 2 eggs, separate egg whites and yolks
- ½ cup coconut sugar
- 1 tablespoon vanilla extract
- 1 pinch sea salt
- 1 tablespoon baking powder
(for frosting)
- 8 tablespoons fresh cream cheese
- 2 tablespoons grass-fed butter, room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Raspberries for topping (optional)
Preparation (cupcakes)
Step 1
Preheat oven 350 degrees, and line 10 cupcake cups with paper liners, reserve
Step 2
In a medium bowl place coconut sugar, egg yolks, and butter
Using a handheld mixer on medium speed, beat together, until the mixture is light in texture, 2-3 minutes
Add almond flour, vanilla extract, salt, and coconut milk
Carefully beat on medium speed, scrapping down the bowl as needed, until the mixture is smooth, 2-3 minutes
Step 3
In another small bowl, using the handheld mixer on medium speed, beat the egg whites until soft peaks form
Step 4
Gently, stir egg whites into the batter to lighten
Add coconut flakes, and baking powder, gently stir to mix
Step 5
Divide the batter evenly among the lined cupcake cups, filling them about ¾ full
Bake until a toothpicki nserted in the center of a cupcake comes out clean, 30-40 minutes (depending the cupcake cups size)
Let cool completely
Step 6 (frosting)
In a small bowl place cream cheese, and butter, whip until smooth, 1-2 minutes
Add lemon juice, and vanilla extract, whip until well combined and smooth
Divide the frosting equally on the cool cupcakes, spread as desired
Top with raspberries
Serve