Coconut Flour Cupcakes!

Today, one of my best friends Nicole and I finally decided to finally have our long talked-about "baking day!" After an awesome morning hike at Vasquez Rocks County Park, We went to the local health food store, "The Whole Wheatery" to pick up a few ingredients... vegan carob chips & vegan margarine. Then we headed into the kitchen and came up with some DELICIOUS gluten-free, dairy-free cupcakes... topped with vegan icing!

These will definitely be made again!

Vanilla Cupcakes
Recipe adapted from Vanilla Cupcakes from "Cooking with Coconut Flour"

• 6 tablespoons vegan margarine (original recipe called for butter)
• 6 eggs
• 2/3 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 cup coconut flour
• 1/2 teaspoon baking powder

Blend together butter, eggs, sugar, salt, and vanilla. Combine coconut flour with baking powder and whisk into batter. Pour batter into muffin cups. Bake at 400 degrees F for 15 minutes. Frost and decorate!! (makes 12 cupcakes)

Vanilla Icing

• 1/2 c. Earth Balance
• 2 c. of powdered sugar
• 1 tsp. vanilla
• 1 1/2 T of almond milk

Melt margarine on stove. In mixing bowl, combine melted margarine, powdered sugar, vanilla, and almond milk. Store in the fridge until needed!

*Notes to self:
-Make the reduced sugar version of the cupcakes, which calls for just 3 tablespoons of sugar, 1/4 teaspoon powdered stevia (or perhaps agave instead?), and 2 tablespoons of coconut milk.
-Find substitution for eggs...
-Search for more cupcake recipes to try! :)