Coconut ‘Snowball’ Cupcakes
This sweet winter treat is a fun baking project even after the holidays are over! That’s the wonderful thing about these recipes; the healthy and nourishing ingredients mean you don’t have to reserve them for certain times of the year when you’re eating more sweets. We love these Coconut Snowball Cupcakes because they’re adorable and fun to make, especially in the winter. Enjoy!
*This recipe is for chocolate cupcakes, if you’re more of a vanilla cupcake person, use this recipe!
2 1/2 cups almond flour
1 tsp baking soda
1/2 tsp pink salt
1/4 cup cacao
1/2 cup maple syrup
1 tsp vanilla extract
Line cupcake liners with parchment or cupcake tins. Prepare oven by preheating to 350.
In a bowl mix almond flour, baking soda, pink salt and cacao. In another bowl, mix eggs, maple syrup and vanilla extract. Stir the dry ingredients into the the wet ingredients and mix until blended. Scoop in the cupcake tins and bake about 20-25 minutes. All to cool and prepare frosting below.
1/4 cup coconut butter
2 tsp 100% maple syrup or honey
1/2 tsp lemon juice
1/4 tsp vanilla extract
1/4 cup coconut milk
2 cups Shredded Coconut Flakes for garnish
Mix all ingredients over very low heat. Allow to cool. If too thick, add a bit more coconut milk. Frost cooled cupcakes with coconut buttercream and then roll in shredded coconut
How many does it make?
Is it unusual that there is not any oil in the cake?
I know! There is plenty of fat in the almond flour, and the cake is full of moisture due to the maple syrup and eggs. 😉