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.