Ingredients
Cupcakes
2 cups blanched almond flour (190g)
½ cup tapioca flour (62g)
½ cup coconut sugar
1 tsp paleo baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
⅓ cup avocado oil
⅓ cup coconut milk (or almond milk)
½ Tbsp vanilla extract
Frosting
1 cup non-hydrogenated shortening, softened*
½ cup powdered monk fruit sweetener (or powdered sugar)
2 Tbsp tapioca flour
1 tsp vanilla extract
Instructions
Cupcakes
Preheat oven to 350 degrees F. Line a muffin pan/s with 14 paper cupcake liners.
In a large mixing bowl, whisk together all dry ingredients. This includes: almond flour, tapioca flour, coconut sugar, baking powder, baking soda and salt.
In a separate bowl, whisk wet ingredients. This includes: eggs, avocado oil, coconut milk and vanilla.
Pour the wet mixture into the dry mixture, whisk until smooth.
Scoop the batter into the lined muffin pan, filling each slot half-way full. Do not over-fill or the cupcakes will sink after baking.
Place the cupcakes in the oven and bake at 350 degrees for 14-16 minutes.
Remove the cupcakes from oven, cool 5 minutes in the baking pan, then transfer to a wire cooling rack.
Frosting
Whisk together shortening, powdered monk fruit, tapioca flour and vanilla until well mixed.
Pipe or spread frosting over the cooled cupcakes.
Notes
*Warm the shortening in the microwave at 10 second intervals until it is soft (not liquid) and easy to whisk.
These cupcakes can be kept at room temperature for a day, but you’ll want to store them in the fridge after that. They last well in the fridge up to one week.
- Prep Time: 10 minutes
- Cook Time: 14 minutes