Fresh water peaches
Ingredients
Dry Ingredients – ½ Cup Cassava Flour – ½ Cup Finely Shredded Coconut – ⅓ Cup Coconut Flour – 1 Teaspoon Baking Soda – ¼ Teaspoon Salt Wet Ingredients – ¾ Cup Unsweetened Coconut Milk – 3 Eggs – ½ Cup Coconut Sugar You can sub with Lakanto Golden Monkfruit. – 3 Tablespoons Coconut Oil, Melted – 1 Teaspoon Vanilla Extract
Fresh water peaches
Start by adding the cassava flour, shredded coconut, coconut flour, baking soda, and salt into a mixing bowl. Use a whisk or fork to blend until fully combined.
Next, add eggs, coconut milk, coconut sugar, melted coconut oil, and vanilla extract into a separate bowl. Whisk together until fully combined.
Then pour the dry mixture into the wet mixture and stir until combined. (Do not over mix.) Let the batter sit for 3-5 minutes.
Bake the cupcakes at 400 degrees for 6 minutes, and then turn the temperature to 350 degrees and bake for an additional 10-12 minutes. (Check with a toothpick or fork before removing.)
If you greased the pan, let the cupcakes cool for at least 30 minutes before trying to remove them. Once they've cooled, take a sharp knife and scrape along the edges to loosen it up! Then you can use a fork to carefully pop each one out.
Whip together the full fat coconut milk, powdered sugar, and vanilla extract.
To frost, add a generous dollop on top, and use the back of a spoon to spread around. Once they're frosted, place them in the refrigerator to set for about 15 minutes. Enjoy!
FRESH WATER PEACHES
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