Coconut flour mini vanilla cupcakes with chocolate icing

Gluten/grain/dairy and nut free if you do not used flaked almonds on top.

makes 16 mini cupcakes

 

Ingredients

4 eggs separated, room temperature

½ cup of coconut flour

1 tsp vanilla extract

¼ cup of honey

1 tsp baking powder

¼ cup of melted coconut oil

Pinch of salt

Icing- blend together 1 egg white, 2 tbsp cacao powder, 1 tbsp honey, 1 tsp coconut oil.

Method

Preheat oven 180c. Grease/line 16 mini muffin holes (40ml). You can use the bigger ones; just adjust your cooking time.

In a large bowl whisk together the egg yolks and honey until pale and light, add your oil, vanilla extract, baking powder,  salt and coconut flour. Whisk again.

In another bowl whisk egg white until firm peaks. Add half the egg white to the egg yolk and fold gently and then fold in the other half of the egg white. Spoon into 16 mini muffin holes and bake for 8-10 minutes.

Take out and cool, when cool dip into your icing and you can add decoration on top such as cacao nibs, desiccated coconut, flaked almond etc…