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Vanilla and Coconut Flakes Cupcakes - Paleo Gluten and Sugar-Free

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

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