While treats are always treats, I at least like to try to make them a little less damaging by avoiding some of the awful things found in packaged and store bought goodies or even white sugar and canola oil in most home baking. Like the tart recipe in the last post, these mini cupcakes were super easy to make and they taste and look great too!
Ingredients:
* 3 cups almond flour
* 1/4 cup melted coconut oil
* 1/3 cup unpasteurised raw honey
* 3 eggs
* 2 tsp pure vanilla extract
* 1/2 tsp sea salt
* 1/2 tsp baking powder
Instructions:
- Preheat oven to 325, line a mini cupcake pan with liners.
- In a large bowl, mix all dry ingredients.
- In another bowl, whisk together the wet ingredients.
- Combine the wet and dry and stir with a wooden spoon until combined.
- Spoon batter into the cupcake liners.
- Bake for 15-20 mins until a toothpick poked in comes out dry.
- Remove pan and let them fully cool before trying to ice them....
Maple Cream Cheese Icing:
So you could also do this icing with coconut milk if you wanted to be more strictly paleo. Just leave the can upside down in the fridge overnight, pour the liquid off, scoop the hard cream off and whisk it like crazy to get it fluffy.
* 1 package full fat cream cheese - room temp
* 1/2 cup pure maple syrup
* 1 tbsp pure vanilla extract
Whisk it all together! I used an icing bag with a nozzle to swirl the icing on, but a knife would probably be just as effective. Then I put some unsweetened shredded coconut in a bowl and gently dipped the tops in the coconut for a pretty "snowball-like" effect :)
Enjoy!
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