I like to frost these cupcakes with the Honey-Cream Cheese Frosting and decorate them with fresh edible flowers. If you are following a diet that excludes dairy products, then frost these cupcakes with my Dairy-Free Sweet Potato Buttercream Frosting.
Ingredients
Wet Ingredients
4 large
eggs
½ cups
melted
coconut oil
½ cups
maple syrup
Dry Ingredients
2 cups
blanched almond flour
¼ cups
coconut flour
2 teaspoons
baking powder
½ teaspoons
baking soda
½ teaspoons
sea salt
1 teaspoons
raw vanilla powder
