Gluten Free Paleo Cupcakes with Whipped Cream Frosting

 

Ingredients (makes 12 cupcakes)

Cupcakes

1.              3 eggs

2.              2 ripe banana (mashed)

3.              4 tbsp coconut milk

4.              ½  cup coconut flour

5.              2 tbsp cup raw honey

6.              1 tsp baking powder

7.              ¼ tsp baking soda

8.              1 tsp vanilla extract

9.              ½ cup macadamia nuts (chopped)

Frosting

1.              ¼ cup tahini

2.              3 oz cocoa butter

3.              1 tsp vanilla extract

4.              1 tsp arrowroot powder

5.              ¼ cup honey

6.              ¼ cup butter (grass-fed)

Directions

Cupcakes

1.              Pre-heat your oven to 350 degrees

2.              Mix together in a bowl, coconut flour, almond flour, baking soda, baking powder, vanilla extract, and eggs.

3.              Melt the coconut oil together with honey until well combined.

4.              Slowly add the honey and oil mixture to the earlier mixture you made. Mix in the macadamia nuts.

5.              Pour into muffin cups before placing in oven and baking for 25 minutes.

6.              Now cool them completely before frosting.

Frosting

1.              Melt the cocoa butter over a double boiler and add honey until all well combined.

2.              Add rest of the ingredients and mix together until well incorporated.

3.              Let the mixture cool at room temperature and whisk using a hand mixer until the mixture reaches a frosting consistency.