INGREDIENTS: (makes 1 dozen cupcakes)
CUP CAKE:
1 cup punkin puree (You can use fresh or canned)
1 cup almond butter
1 TBS pure maple syrup
2 TBS raw un pasteurized honey
2 eggs
1 1/2 TSP baking powder
1/2 TSP baking soda
1 TSP vanilla extract
1 TSP cinnamon
1 TSP ground ginger
1/4 TSP nutmeg
1/4 TSP cloves
1/4 TSP cardomom
1 TSP lemon juice
FROSTING:
1/2 cup coconut oil
1/3 cup coconut mana (butter)
2 TBS honey
1 TBS Maple syrup
1 TSP vanilla extract
(optional, 1 TSP almond extract)
- Garnish with almonds
DIRECTIONS:
- Preheat oven to 350 Degrees F
- Mix all the cake ingredients in a large bowl making sure all is combines well
- Pour batter into cupcake papers leaving a 1/2 inch of room for cake to rise
- Place cupcakes into an oven and bake for 30 minutes (check with a tooth pick to see that it comes clean)
- While the cupcakes are baking, make the icing, Heat the coconut oil and add in the other ingredients ( using a whisk to get rid of the coconut mana chunks if needed)
- Let the cupcakes cool completely on a cooling rack before adding the icing. The icing should be a consistency of honey so it does not melt off the cupcake
- Garnish with a almond and enjoy !
