Snickerdoodle Cupcakes

Ingredients

2/3 Cup coconut flour

1/4 Cup almond flour

1/2 tsp cinnamon

1 tsp baking powder

1/2 tsp salt

6 eggs

2 egg whites

1/2 Cup honey

1 Tbsp vanilia

1/2 Cup coconut milk (canned)

8 Tbsp Grass-fed Butter melted

Buttercream Frosting Recipe

1 1/4 Cup Grass-fed Butter softened (20 T. or 2 ¼ sticks)

2/3 Cup honey

1/2 tsp cinnamon

2 1/2 Tbsp coconut flour

5 Tbsp coconut cream (the thick coconut cream skimmed off the top of canned coconut milk)

2 Tbsp coconut palm sugar

1/4 tsp cinnamon

Instructions

1. Preheat the oven to 350 degrees.

2. Line 2 muffin tins with a total of 16 cupcake liners.

3. Place the coconut flour, almond flour, cinnamon, baking powder, and salt in a small bowl and mix together with a whisk.

4. In another bowl, combine the eggs, egg whites, honey, vanilla, and coconut milk, beating together well with a whisk.

5. Add the dry ingredients to the wet ingredients, whisking until well combined.

6. Add the melted butter to the batter and mix in well.

7. Let the batter sit for 5 minutes to allow the coconut flour time to absorb the liquids.

8. Divide batter evenly between cupcake liners and bake for 20-22 minutes, or until tops of cake are firm to the touch and spring back.

9. Remove and cool completely on a wire rack.

Buttercream Frosting Instructions

1. Place the butter, honey, cinnamon, and coconut flour in a bowl and beat with a mixer until well combined.

2. Beat in the coconut cream, 1 t. at a time, until fully incorporated.

3. Mixture should be thick and glossy.

4. Scoop into a piping back and pipe on top of cooled cupcakes.

5. Mix the coconut palm sugar and ¼ t. cinnamon together and sprinkle desired amount on top of cupcakes.

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