Cardamon cupcakes with lemon frosting by
Source: http://empoweredsustenance.com/cardamom-cupcakes-and-lemon-mousse-frosting/
Ingredients
CUPCAKES
1/2 cup coconut flour
6 eggs, at room temperature (that's important)
6 Tbs. raw honey
6 Tbs. coconut oil or butter
2 Tbs. coconut milk, room temp. (this one doesn't have any icky additives or BPA)
1 tsp. vanilla extract
1/2 tsp. ground cardamom
1/4 tsp. baking soda
1/2 tsp. apple cider vinegar
FROSTING
3/4 cup honey-sweetened lemon curd
1 cup coconut milk
1 Tbs. grassfed gelatin if using homemade or light coconut milk OR 1 1/2 tsp. if using full-fat canned
Raw honey, to taste
Pinch of salt
Instructions
CUPCAKES
Preheat the oven to 350 degrees and prepare a muffin tin with 8 liners (I like unbleached parchment paper baking cups).
Combine the coconut flour and eggs until smooth. Add the remaining ingredients and stir well.
Divide evenly between the muffin tins. Bake until golden and a toothpick comes out clean, about 20 minutes.
Cool completely and frost with the lemon mousse.
Makes 8 cupcakes. Feel free to double the recipe if you want more cupcakes! These last in an airtight container for a few days at room temperature. They also freeze really well!
LEMON FROSTING
In a small saucepan, whisk together the coconut milk and gelatin. Let sit for 10 minutes. Then turn the heat on medium and whisk until the gelatin dissolves. Pour into a bowl and refrigerate until set, about 4 hours.
In a food processor, blend together the set coconut milk and the lemon curd until smooth. Add honey to taste and a small pinch of salt.
Preheat the oven to 350 degrees and prepare a muffin tin with 8 liners (I like unbleached parchment paper baking cups).
Combine the coconut flour and eggs until smooth. Add the remaining ingredients and stir well.
Divide evenly between the muffin tins. Bake until golden and a toothpick comes out clean, about 20 minutes.
Cool completely and frost with the lemon mousse.
Makes 8 cupcakes. Feel free to double the recipe if you want more cupcakes! These last in an airtight container for a few days at room temperature. They also freeze really well!
LEMON FROSTING
In a small saucepan, whisk together the coconut milk and gelatin. Let sit for 10 minutes. Then turn the heat on medium and whisk until the gelatin dissolves. Pour into a bowl and refrigerate until set, about 4 hours.
In a food processor, blend together the set coconut milk and the lemon curd until smooth. Add honey to taste and a small pinch of salt.