Red Meat Allergy Friendly Paleo Coconut Flour Cupcakes
Total time1 hr 12 min
Prep time20 min
Cook time22 min
4.5(24)
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Learn more →Ingredients
12 servings
For the cupcakes
- ½ cup coconut flour, sifted
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- 6 large eggs
- ⅓ cup maple syrup
- ⅓ cup coconut oil, melted and cooled
- ¼ cup full-fat coconut milk
- 1 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- ⅓ cup unsweetened shredded coconut
For the frosting
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 3 tbsp maple syrup
- ½ tsp pure vanilla extract
For serving
- 2 tbsp unsweetened shredded coconut, toasted (optional)
Instructions
- 1
The night before baking, place 2 cans of full-fat coconut milk in the refrigerator upright so the cream separates from the liquid. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together the sifted coconut flour, baking soda, and salt until evenly combined.
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