Red Meat Allergy Friendly Almond Flour Vanilla Cupcakes with Coconut Whip
Total time1 hr 12 min
Prep time20 min
Cook time22 min
5.0(30)
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Learn more →Ingredients
12 servings
For the cupcakes
- 2 cups almond flour
- 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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