Sugar-free Cupcakes

ingredients

• 114g strp’d tigernut flour (sifted)⁠

• 1 tsp baking powder

• ¼ tsp salt

• 2 large eggs

• 1 Tbsp honey

• 1 Tbsp maple syrup

• 1 Tbsp avocado oil

• 3 Tbsp water

  𝘍𝘰𝘳 𝘵𝘩𝘦 𝘧𝘳𝘰𝘴𝘵𝘪𝘯𝘨:

• 1 can coconut milk, chilled overnight.

• 1/4 cup maple syrup

• 1 teaspoon vanilla extract
  

instructions

1. Preheat oven to 275 degrees C.

2. In medium-sized mixing bowl, combine all dry ingredients.

3. Stir in wet ingredients. Mix well.

4. Spoon about 2 Tbsp batter into a lined muffin pan (recipe makes 8 cupcakes).

5. Place uncooked cupcakes in oven and bake for 12-15 minutes

6. Remove cupcakes from oven and cool to room temperature on a wire cooling rack.

7. Once fully cooled, add frosting.
   
   𝘍𝘰𝘳 𝘵𝘩𝘦 𝘧𝘳𝘰𝘴𝘵𝘪𝘯𝘨:

8. Carefully remove the coconut milk from the fridge, without shaking.

9. Scoop the top thick part of the can (where the hardened cream has formed) into a mixing bowl and discard the water portion.

10. Add maple syrup and vanilla and whip until the cream is light and fluffy
    
    If the frosting isn’t firming up as desired, add 1 -2 Tablespoons arrowroot starch, and whip to desired thickness.
    

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