I have a friend with Celiac’s disease so I make quite a few things gluten free when she is involved. She always let’s not get crazy, just gluten free. 😀
GLUTEN FREE VANILLA CUPCAKES
1/2 cup + 2 tablespoons coconut flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda
4 LARGE eggs
1/3 cup avocado oil
1/3 cup QUALITY honey or 1/2 cup agave nectar
1 tablespoon PURE vanilla extract
- Preheat oven to 350°.
- Line muffin tins with liners or grease well and then flour.
- In a large bowl whisk together the flour, salt and baking soda.
- In a separate bowl whisk together the eggs, oil, honey or nectar and vanilla extract.
- Blend the wet ingredients into the dry ingredients with a mixer until well blended and thoroughly combined.
- Add 1/4 cup of batter to each muffin cup.
- Bake 18-22 minutes until cooked through until toothpick comes out clean.
- Let cool in pan 1 hour before frosting.
CREAM CHEESE FROSTING
3/4 cup heavy cream
8 ounces cream cheese, softened to room temperature
1/4 cup agave nectar
- In a mixing bowl, whip cream until stiff peaks form.
- In a separate bowl, whip together the cream cheese and agave nectar until smooth.
- Gently fold whipped cream into the cream cheese mixture with a spatula.
NOTE: Add 1/4 cup cocoa for a chocolate version.