Coconut Flour Cupcakes (Gluten Free, Sugar Free)
3/4 cup coconut flour
1 1/2 tsp. baking powder
1/8 tsp salt
1/3 cup palm sugar or xylitol (I used xylitol)
6 tbsp. butter or coconut oil
1 tsp. vanilla
3/4 cup milk
4 tbsp. sparkling water ( I use this to make it more fluffy because of the bubbles)
1/4 cup cocoa powder
3 tbsp. butter or coconut oil
1 tbsp. milk
1 tbsp. palm sugar
add mixture to whipping cream
Bake cupcakes at 350 degrees for 20-25 minutes. Let cupcakes cool completely before frosting them.
For the frosting I made whipping cream and used this as the base and added the other flavors to it. I made chocolate, vanilla and strawberry.
1 carton of heavy whipping cream (size depends on how many cupcakes you make)
First get a carton of whipping cream and use a hand mixer to beat it until it is the consistency of whipped cream and forms stiff peaks.
For the strawberry I added some coarsely blended fresh strawberries to the whipped cream. For vanilla I added 1 tsp. vanilla extract and for chocolate add the above mentioned chocolate mixture.