Spring has sprung! These adorable little cupcakes are perfect for any celebration. We love the mild yellow color you can achieve with our all natural, yellow food coloring, turmeric. Turmeric is also an anti – inflammatory powerhouse, so it is a win-win way to color your frosting. This is the debut of our vanilla cupcake recipe that many of you have been requesting, so enjoy!
Makes 12 cupcakes
2 1/2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon Himalayan pink salt
1/4 cup coconut oil (melted)
1/2 cup maple syrup
1 tablespoon vanilla extract
Place eggs, coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt, and baking soda. Mix until batter is formed. Using ice cream scooper, scoop batter into prepared cupcake molds.
Bake about 20 -25 minutes. Allow to cool.
To prepare yellow icing:
1/4 cup coconut butter
2 teaspoons 100% maple syrup or honey
1/2 teaspoon lemon juice
1/4 teaspoon vanilla extract
1/4 cup coconut milk
1/4 teaspoon turmeric (more or less depending on the brightness you’d like)
Mix all ingredients except turmeric over very low heat. Allow to cool. If too thick, add a bit more coconut milk. Whisk in turmeric to color icing.
Dip cupcakes into icing. Repeat with all cupcakes. You may want to double dip them for deeper color. Enjoy!
Top with fresh, organic chamomile flowers.
Help! My icing is coming out liquid and not solid. I tried to add more coconut butter but doesn’t seem to help? What else could I do?
I have never had this problem, Kelley. I’m so sorry. Try to melt the coconut butter over very low heat, and add less coconut milk. Let me know how it goes!
I put the icing in the fridge overnight and actually came out perfect!
Can we substitute the coconut butter with regular butter and the maple syrup with regular syrup?
I have not made this recipe with regular butter, and I don’t think it would work. If you are looking for a recipe using regular butter, I would recommend a simple buttercream recipe. You can check our http://www.Epicurious.com
Could I make a two layer cake out of this recipe by doubling it? Or would this not end up baking appropriately as a cake?
Hi Krystal! This make a lovely two layer cake. If you choose to double it, is will bake best in two 9 inch pans. If you’d like a smaller a cake, the recipe will yield two thinner 6 inch cake layers. Enjoy!
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hello! these cupcake molds are so cute. Do you know where they are from? Also, should they be coated with coconut oil before putting the batter in? Thank you!
No need to coat with coconut oil before, they act just like muffin tins. I found these at a cake supply shop but I’m sure you could find something similar on Amazon!!