High Fructose Corn Syrup Free Almond Flour Vanilla Cupcakes with Coconut Whip

Total time1 hr 12 min

Prep time20 min

Cook time22 min

High Fructose Corn Syrup Free 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
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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