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Back to school cupcakes!

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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 9

Ingredients

  • 1/2 cup Coconut Flour
  • 1 tsp Baking Soda
  • 1/2 cup Pure Maple Syrup
  • 1/3 cup Coconut Oil Soft
  • 4 whole Eggs
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Lemon Juice

Frosting

  • 2 whole Coconut Cream Cans, chilled
  • 3 Tbsp Pure Maple Syrup
  • 1 tsp Pure Vanilla Extract
  • 1 whole Red Food Color - Color Kitchen Foods
  • 9 whole Gummy Worms Homemade!

Instructions

  • Make your frosting by scooping only hard part of the coconut cream cans. Whip with syrup & vanilla and refrigerate
  • -mix all your cupcake ingredients together, pour into 9 cupcake liners, then place a tiny piece of foil at the top to "indent" like an apple shape, and bake at 350 for 15-18min
  • -after 5-10min remove cupcakes from pan to a cooling rack to finish cooling
  • -once cooled, ice the tops, and sprinkle with dye free red sugar crystals. I used Watkins brand
  • For the stem I used gf pretzel sticks and my homemade dye free gummy worms for the rest!