We provided treats at an AA shopping event and had a pose off while at it! Here are some of our favs...
|Deliciously light and fluffy, these babies are the perfect way to end your summer. Also tastes great with Coconut Cream instead of frosting.|
|Serves 12 |
Sweetness - 3/3
Difficulty - 2/3
2 cups Bob's Red Mill All Purpose Gluten Free Flour
1 tablespoon arrowroot powder
1 cup organic cane sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup purified water
1/2 cup melted extra virgin coconut oil
juice from two limes (approx 4 tablespoons)
zest from two limes
1 teaspoon pure vanilla extract
2 cups organic confectioner's sugar
3/4 cup melted extra virgin coconut oil
1 tablespoon purified water
2 tablespoons lime juice
zest from one lime
|Preheat oven to 350 degrees. |
In a large mixing bowl, mix the dry ingredients with a fork. In a smaller bowl, add the melted coconut oil, followed by the water, lime juice and zest, and vanilla. Whisk with a fork. Gently add the wet ingredients to the dry and mix together.
Line a muffin tray with 12 liners and evenly distribute the batter. Bake for 19-21 minutes, or until you can put a fork in the center and it comes out clean. Remove from the oven and allow to cool before frosting.
For the frosting, add all of the ingredients, excluding the water, in a very large mixing bowl. Use a fork to mix it, then switch to hand blender with a whisk attachment. Add a tablespoon of water at a time to get desired consistency. If it becomes too watery, add more confectioner's sugar.
Coconut oil hardens when cold, so you can put the icing in the fridge for a few minutes if you want it to thicken. To soften it, simply use the whisk on the hand blender again. For a thick frosting, spread over cupcakes that have completely cooled. For a frosted glaze, spread over ones that are slightly warm.