*This cupcake recipe below is gluten free, egg free, dairy free and soy free.
*It also is free of any processed sugar and any artificial preservatives.
2 tsp. fresh lemon juice
1/4 cup virgin coconut oil (if not already in liquid form, heat on low to liquefy it)
1/4 cup (organic and unpasteurized) honey, softened
3 Tbsp. chia seeds + 9 Tbsp. filtered water (mix and let sit for about 15 minutes)
1/2 cup (unbleached, organic) coconut flour
1 tsp. (alcohol-free) vanilla extract
1/4 tsp. (aluminum-free) baking powder
1/4 tsp. sea salt
1/4 cup unsweetened almond milk
1 can (organic, unsweetened, full-fat) coconut milk, chilled overnight
2 tsp. (alcohol-free) vanilla extract
Preheat oven to 350 degrees F.
Line a muffin pan with about 8 (chlorine-free) cupcake liners.
In a large bowl, stir the dry ingredients together.
In a medium bowl, stir together: chia seed mixture, coconut oil, honey, lemon juice, vanilla, almond milk.
Add the wet ingredients to the dry ingredients. Using a hand mixer, mix it all together on low speed.
Pour or spoon the batter into the cupcake liners.
Bake the cupcakes for about 20 minutes or until done. Allow to cool completely.
Frost the cupcakes with the decadent icing below!
Taking the chilled coconut milk out of the refrigerator, be careful not to shake. Spoon out the cream part that is at the top of the can: about 6 or 7 Tbsp. of cream. Put the cream into a stand mixer and add the vanilla extract to whip together. Divide a dollop of whipped cream evenly on the cupcakes and enjoy the whipped cream bliss!
*Makes 8 cupcakes.