Baked Goods Desserts Sprinkelz™
Vanilla Cassava Flour Cupcakes
With a delicious raspberry frosting!
These cupcakes are both paleo, vegan, gluten-free and grain-free.
The perfect way to celebrate birthdays, special occasions or just a good treat for any occasion!
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Ingredients⠀
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Cupcakes⠀
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1 1/4 cup Let’s Do Organic Cassava Flour
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2 tbsp Let’s Do Organic Coconut Flour
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1 tsp baking soda
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1/4 tsp salt
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1/3 cup agave
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3/4 cup almond milk
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1/3 cup cane sugar or coconut sugar
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1 tbsp apple cider vinegar
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1/2 cup coconut oil
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1 tsp vanilla extract⠀
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Raspberry Frosting⠀
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1 1/4 cups raw cashews, soaked at least 4 hours
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1 cup freeze dried raspberries
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2 tbsp maple syrup or agave
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2 tbsp coconut oil
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Pinch of salt
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Almond milk to blend if needed⠀
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Instructions
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Preheat the oven to 350ºF. Stir the apple cider vinegar into the almond milk and set aside. Whisk together the dry ingredients.
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In a separate bowl, combine the agave, sugar, milk mixture, coconut oil, and vanilla. Add wet to dry, and mix to combine.
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Scoop into a lined cupcake pan filling each almost to the top. You will get 6-8 depending on your pan. Bake for 20-22 minutes at 350ºF until golden brown on top and they spring back when you lightly press the center. Cool for 15 minutes in the pan before transferring to a cooling rack to cool completely before frosting.
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For the frosting, grind the freeze dried raspberries to a powder. Drain the cashews, and blend with the maple syrup, coconut oil, and salt on high until very smooth. Add the raspberry powder slowly to achieve desired color. Chill to thicken.
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Frost cooled cupcakes, and eat!