CUPCAKES
-2 eggs at room temperature
-1/2 tsp vanilla extract
-1/2 cup coconut sugar
-1/4 cup melted coconut oil
-1/2 cup coconut milk (can of the unsweetened full fat or light)
-1/4 tsp baking soda
-2 cups almond flour or almond meal
-1/2 cup crushed pineapple ( strained , reserve juices )
Cream cheese pineapple frosting
-1 pkg organic cream cheese (softened at room temp )
-3 tbsp coconut sugar
-1/2 tsp vanilla extract
-1/2 cup pineapple juice
Preheat oven to 350
line cupcake pan with liners
In a large bowl, with a hand mixer combine the eggs, vanilla, coconut oil, coconut sugar and baking soda. **Make sure your eggs are at room temp when you add in the coconut oil otherwise it will become hard and you will have to start over **
next pour in the crushed pineapple and coconut milk, then slowly add in the almond flour. Once all is combined pour into cupcake holders till almost full.
Bake for about 30 mins, they will be done when a toothpick comes out clean. ( because of the crushed pineapple, they are super, super moist, so don’t worry if they are still a little soft inside )
set aside and cool
For the FROSTING:
In a bowl with a hand mixer beat the softened cream cheese, coconut sugar, vanilla, and pineapple juice. mix until everything has combined and it is very smooth. you can place it in the fridge for 30 min and then frost your cooled cupcakes!
Garnish them with a slice of pineapple and coconut flakes
** you can use either almond flour, or almond meal. almond meal is more coarse than the regular flour. I have always baked with the meal and it has been great.
Kate's Clean Plate 