Gluten free coconut flour cupcakes with peanut butter frosting
For cupcakes: – 3/4 coconut flour – 6 large eggs – 3 table spoons of milk – 2 teaspoons vanilla extract – 1/4 cup honey, agave, or maple syrup – 2 tablespoons baking powder – 1/2 cup coconut or canola oil
For the frosting – 1 generous cup of peanut butter – 1/4 softened butter – 2 tablespoons milk – 4 cups powdered sugar
First mix together your cupcake ingredients to make a somewhat runny dough, then line a cup cake baking dish with wrappers to fill and spray with a light coating of coconut oil. Fill each cup about 3/4 the way full.
Make the frosting by softening up your butter, then mixing it your peanut butter. Once combined add vanilla extract and milk. Finally add powdered sugar until the runny mixture becomes the texture you’re looking for.
Bake cupcakes at 350 degrees for 20-25mins or until lightly browned on top and solid. Add frosting to a bag, cut off a small piece in the corner and squeeze it onto your cupcakes. Enjoy!