Ingredients
- 3 whole Eggs
- 6 Tbsp Coconut Oil Melted
- 1/4 cup Almond Milk
- 1/4 cup Pure Maple Syrup
- 2/3 cup Coconut Sugar
- 1/2 tsp Pure Vanilla Extract
- 1 3/4 cup Almond Flour
- 2/3 cup Cacao Powder Raw
- 1 tsp Baking Soda
- 1 pinch Sea Salt
- Icing
- 2 whole Coconut Cream Cans
- 3 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1 pinch Artificial Dye-Free Food Coloring Green
Instructions
- Whisk your wet cupcake ingredients together
- Add in dry ingredients and stir to combine
- Pour into 12 muffin liners
- Bake at 350 for 15-16 minutes
- Allow to cool in pan for 5-10 minutes, then move to cooling rack to finish cooling
- Prepare icing by whipping ingredients together with a hand or stand mixer
- Add in natural green colorant, place in piping bag with 1M piping tip, and swirl overtop cupcakes
- decorate with natural sprinkles
- Enjoy!