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Grain and Dairy-Free, Dreamy, Devil’s Food Cupcakes
Servings: 12–14
Preparation Time: 30 minutes
Ingredients:
- 1/3 cup Tropical Traditions coconut flour
- 1/4 cup cocoa powder
- 1/2 teaspoon Himalayan Pink Salt
- 3/4 teaspoon baking soda
- 1 1/4 teaspoons finely ground coffee
- 5 pastured eggs, (large)
- 1/2 cup Tropical Traditions Gold Label Virgin Coconut Oil
- 3/4 cups Healthy Traditions raw honey, softened
- 1 tablespoon vanilla extract
- 2 heaping tablespoons pumpkin puree
- 1 teaspoon raw apple cider vinegar
Directions:
Preheat oven to 350 degrees F.
Mix all dry ingredients in a small bowl.
In a large standing mixer, combine all wet ingredients and mix thoroughly.
Add dry ingredients and mix for two minutes.
Fill cupcake liners 1/3 full and bake for approximately 15 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely before frosting with your favorite frosting (pictured here topped with a peanut butter “palm-cream” frosting and shredded coconut). “Palmcream Coconut Icing”
Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
