Hidden fiber holiday spice cupcakes

0 likes 0 comments Recipe by Tina Turbin

Ingredients

1⅔ cup almond flour
1 tablespoon coconut flour
⅓ cup tapioca flour
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon ground chia seeds
1 teaspoon organic vanilla powder
¼ teaspoon ground cloves, or more to taste
4 eggs
1 tablespoon honey
1 teaspoon liquid Madagascar vanilla
2 tablespoons coconut oil (or ghee)
1 tablespoon almond milk
2 tablespoons Sweet Spreads Cinnamon Roll Coconutter
½ cup plus 4 tablespoons applesauce
½ teaspoon apple cider vinegar
Coconut oil for greasing pans
2 TOPPING OPTIONS
My Maple Fluff Frosting (http://www.paleomazing.com/paleo-recipes/paleo-maple-fluff-frosting/) or 4 tablespoons Sweet Spreads Vanilla Cupcake Coconutter
½ cup heavy whipping cream
¼ tsp vanilla
1 tablespoons cacao powder for dusting only

Medium

Directions

1. 1. Preheat oven to 350F degrees.
2. Grease mini-muffin pans with coconut oil.
3. Combine all three flours, baking soda, baking powder, ground chia seeds, vanilla powder and cloves in a bowl. Mix well, sifting two times.
4. In another bowl mix the eggs, honey, vanilla, coconut oil, almond milk and Sweet Spreads Coconutter or nut butter of choice.
5. Whip on medium then on high with a hand mixer.
6. Add in applesauce.
7. Mix in apple cider vinegar.
8. Scoop halfway full into well-greased muffin pans.
9. Bake for 12-16 minutes.
10. Remove from oven and cool on a rack.
11. Top with my Maple Fluff Frosting or whipped Sweet Spreads Vanilla Cupcake Coconutter.

2. SWEET SPREADS VANILLA CUPCAKE COCONUTTER WHIPPED TOPPING DIRECTIONS:

3. 1. Place cold whipped cream in a cold bowl and whip until very firm.
2. Slowly drizzle the vanilla and Sweet Spreads Vanilla Cupcake Coconutter.
3. It will drop a bit.
4. Top your cupcakes with the frosting.
5. Lightly dust with cacao powder
6. Enjoy!

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