Ingredients: *Makes 8 Cupcakes
2/3 cup Gluten Free flour blend (I used Wellness Warehouse GF Flour Blend)
1/3 cup tapioca flour
5 Tbs mesquite
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp Himalayan salt
1/3 cup soy milk (or other non-dairy milk)
1 tsp apple cider vinegar
1/3 cup date syrup/ coconut nectar or other sweetener of choice
1/3 cup spring water
1/3 cup melted coconut oil
1 tsp vanilla powder or 1/2 tsp vanilla extract
1/2 tsp almond extract
1 can chilled coconut cream
1 tsp vanilla powder
1 Tbs coconut sugar (optional)
Preheat oven to 180 degrees Celsius.
Line 8 muffin tins with paper cups or grease lightly to prevent sticking.
Whisk together dry ingredients in a large mixing bowl.
Whisk together soy milk and vinegar in another large mixing bowl. Allow to sit for a few minutes. Stir in additional wet ingredients.
Pour wet mixture into dry mixture and beat with an electric mixer just until combined.
Divide batter evenly into 8 muffin tins (each should be about 2/3 full).
Bake in preheated oven for 12 - 20 minutes. Cool on a wire rack before frosting.
Make sure your coconut cream can is chilled 24 hrs (so leave in fridge for a day & night). Make sure it is coconut cream and not milk. I always buy 2 cans or more of coconut cream in case one can doesn’t form enough cream after chilling in fridge.
Once chilled, scoop the hardened cream mixture into a bowl with a spoon. Discard the water portion or keep in a jar to use as "coconut milk".
Add lucuma, coconut sugar and vanilla. Beat until fluffy and smooth.
Mixture should be thick enough to ice the cupcakes.
Take a Ziploc and cut a small hole on the bottom corner of one side. Scoop icing into bag and push it down to the opening, frosting cupcakes from the outside in.
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