Snickerdoodle Cupcakes

YIELDS 16

This is a recipe for paleo cupcakes and they are made to taste like snickerdoodle cookies.

Ingredients

• 2/3 C. Coconut Flour
• 1/4 C. Almond Flour
• 1/2 t. Cinnamon
• 1 t. Baking Powder
• 1/2 t. Real Salt
• 6 Eggs
• 2 Egg Whites
• 1/2 C. Honey
• 1 T. Vanilla
• 1/2 C. Coconut Milk (canned)
• 8 T. Grass-fed Butter, melted

For the Buttercream:

• 1 1/4 C. Grass-fed Butter, softened(20 T. or 2 1/4 sticks)
• 2/3 C. Honey
• 1/2 t. Cinnamon
• 2 1/2 T. Coconut Flour
• 5 T. Coconut cream (the thick coconut cream skimmed off the top of canned Coconut Milk)
• 2 T. Coconut Palm Sugar
• 1/4 t. Cinnamon

Instructions

For the cupcakes:
Preheat the oven to 350 degrees. Line 2 muffin tins with a total of 16 cupcake liners or spray a silicone muffin pan.

Place the coconut flour, almond flour, cinnamon, baking powder, and salt in a small bowl and mix together with a whisk.

In another bowl, combine the eggs, egg whites, honey, vanilla, and coconut milk, beating together well with a whisk.

Add the dry ingredients to the wet ingredients, whisking until well combined. Add the melted butter to the batter and mix in well.

Let the batter sit for 5 minutes to allow the coconut flour time to absorb the liquids.

Divide batter evenly between cupcake liners and bake for 20-22 minutes, or until tops of cake are firm to the touch and spring back.

Remove and cool completely on a wire rack.

For the buttercream:
Place the butter, honey, cinnamon, and coconut flour in a bowl and beat with a mixer until well combined. Beat in the coconut cream, 1 t. at a time, until fully incorporated. 

Mixture should be thick and glossy.

Scoop into a piping back and pipe on top of cooled cupcakes.

Mix the coconut palm sugar and 1/4 t. cinnamon together and sprinkle desired amount on top of cupcakes.

Source:  My Natural Family