Heres what you'll need...
½ cup Coconut Oil
3/4 cup Xylitol
1 tsp Vanilla Extract
1 tsp Coconut Extract
1 1/2 cups Cake Flour, sifted
1/2 tbs Baking Powder
1/2 tsp Salt
1/2 cup Coconut Milk
Makes 12 cupcakes
Preheat the oven to 350°F. Line a muffin tin with cupcake wrappers.
In a medium bowl, using an electric mixer with a whipping attachment, cream together xylitol and coconut oil until well combined and fluffy.
Next, add in the coconut extract and eggs. Mix until fully combined.
In a separate bowl, combine the flour, baking powder, and salt. Mix dry ingredients a little at a time into the creamed xylitol, alternating with the coconut milk.
Pour batter into lined muffin tins, filling them about 3/4 of the way full.
Bake for about 20 - 25 minutes or until firm in the center and a tooth pick comes out clean.
Remove from oven and allow to cool for five minutes before transferring to a cooling rack.
Honey N’ Berry Topping
For this topping, you can use your favorite berry! I used organic, locally-grown blackberries when I made them and it was delicious. But blueberries, raspberries, strawberries, or even cranberries would be a great option as well. Get creative and experiment to find what you like best!
½ cup Honey
12 Berries, roughly chopped
In a small bowl, briskly whisk together the honey and berries.
Once the cupcakes have completely cooled, spread the top of each with a tablespoon of Honey N’ Berry topping. Serve and enjoy!