These vanilla almond flour cupcakes are healthy, but delicious! They are made with almond flour, sweetened with coconut sugar and completely gluten free, dairy free and paleo friendly.
- 2 cups blanched almond flour (190g)
- 1/2 cup tapioca flour (62g)
- 1/2 cup coconut sugar
- 1 tsp paleo baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup avocado oil
- 1/3 cup coconut milk (or almond milk)
- 1/2 Tbsp vanilla extract
- 1 cup non-hydrogenated shortening, softened*
- 1/2 cup powdered monk fruit sweetener (or powdered sugar)
- 2 Tbsp tapioca flour
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F. Line a muffin pan/s with 14 paper cupcake liners.
- In a large mixing bowl, whisk together all dry ingredients. This includes: almond flour, tapioca flour, coconut sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk wet ingredients. This includes: eggs, avocado oil, coconut milk and vanilla.
- Pour the wet mixture into the dry mixture, whisk until smooth.
- Scoop the batter into the lined muffin pan, filling each slot half-way full. Do not over-fill or the cupcakes will sink after baking.
- Place the cupcakes in the oven and bake at 350 degrees for 14-16 minutes.
- Remove the cupcakes from oven, cool 5 minutes in the baking pan, then transfer to a wire cooling rack.
- Whisk together shortening, powdered monk fruit, tapioca flour and vanilla until well mixed.
- Pipe or spread frosting over the cooled cupcakes.
*Warm the shortening in the microwave at 10 second intervals until it is soft (not liquid) and easy to whisk.
These cupcakes can be kept at room temperature for a day, but you'll want to store them in the fridge after that. They last well in the fridge up to one week.
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