Low Sodium Almond Flour Vanilla Cupcakes with Coconut Whip

Total time1 hr 12 min

Prep time20 min

Cook time22 min

Low Sodium Almond Flour Vanilla Cupcakes with Coconut Whip

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Ingredients

12 servings

For the cupcakes

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ cup tapioca starch
1 tsp baking powder
¼ tsp baking soda
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 large eggs
½ cup pure maple syrup
¼ cup coconut oil, melted and cooled
2 tsp pure vanilla extract
2 tbsp unsweetened almond milk

For the coconut whip

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
2 tbsp pure maple syrup
1 tsp pure vanilla extract

Instructions

1
Place the unopened can of full-fat coconut milk in the refrigerator the night before baking (or at least 8 hours ahead) so the cream separates and solidifies at the top.
2
When ready to bake, preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

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