vanilla ‘LOVE’ cupcakes with raspberry frosting

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Cupcake Ingredients

• 1/2 cup of coconut flour

• 1/2 cup of monk fruit

• 1/3 cup of coconut butter (melted)

• 4 large eggs

• 1 tsp. of lemon juice

• 1 tsp. baking soda (aluminum-free)

• 1 tbsp. of vanilla extract

FRoSTING Ingredients

• 1 can of coconut cream

• 3 tbsp. of maple syrup

• 1 cup of frozen raspberries

• 1 tsp. of vanilla extract

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FROSTING

1. Add raspberries, maple syrup and vanilla to a blender. Pulse until combined

2. Push mixture through a strainer to remove seeds

3. Add raspberry mixture and coconut cream to a bowl and whip for about 5 minutes or until light and fluffy

4. Place frosting into fridge for over an hour

Note: If frosting mixture is too wet add 1/2 tsp. of tapioca flour at a time until it reaches a thicker consistency.

CUPCAKES

1. Pre-heat over to 350

2. Line cupcake tin with paper liners

3. Mix together monk fruit, eggs, coconut butter, lemon juice and vanilla extract

4. Stir in coconut flour and baking soda to wet mixture until combined

5. Use a cookie scoop or large spoon to add batter to cupcake liners. Fill liners about 3/4 of the way to the top.

6. Bake for 18-20 min. until centre bounces back

7. Let cool.

8. Once cooled, add frosting to a piping bag and frost cupcakes

Note: Makes about 8-9 cupcakes. Must be kept in the fridge.