Friday, April 4, 2014

Orange Blossom Cupcakes

6 eggs
1/4 cup coconut oil
1/4 cup coconut milk or almond milk
7 T. honey
1 tsp vanilla
1 tsp. orange zest
1/2 cup coconut flour
1/2 tsp baking powder
1/2 tsp celtic salt
juice of half of an orange

Melt coconut oil and let cool a bit. 
whisk eggs, coconut/almond milk, honey, zest and vanilla. Add the coconut oil when not too warm and orange juice. Add coconut flour, baking powder and salt. Stir until lumps are gone. Pour the batter into mini muffin pans, either greased or lined.

Bake at 350 for 12-15 minutes or until lightly golden. Do not over bake.

Ice them with the following:

1/4 cup melted coconut oil
1/2 tsp orange zest
couple tsp. honey as desired

Whisk then put in the fridge to let cool enough to thicken. Whisk now and then. It doesn't take long. If you want it sweeter, add more honey. This is really an amazing icing! 

Frost warm cupcakes.

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