A little grain-free tropical treat for the holidays!  Enjoy!

My recipe below is based on the original recipe for these babies from Elana’s Pantry. Try them both!

Coconut Cupcakes – Yields 10 cupcakes:

3 eggs

½ cup maple syrup

½ cup coconut oil (melted)

½ cup coconut flour

½ cup unsweetened shredded coconut

½ tsp baking soda

½  tsp vanilla extract

½  tsp cinnamon

1/8 cup water

Preheat oven to 350 degrees. Line cupcake tin with 10 unbleached baking cups.

In a small bowl, mix coconut flour, shredded coconut, baking soda, & cinnamon. Set aside.

In a larger bowl, blend eggs, melted coconut oil, vanilla and maple syrup with a hand mixer. Pulse in dry mixture. Once ingredients are fully blended, add the water and stir. Allow batter to sit for one minute.

Spoon ¼ cup of cupcake batter into each cupcake liner.

Bake at 350 for 20-25 minutes or until tops are brown and cupcakes pass the toothpick test.

Remove cupcakes from oven and allow to cool for 20 minutes.

Frost with “Zesty” Lime Icing.

“ZESTY” LIME ICING

 Prep: Store 2 cans of organic coconut milk in refrigerator overnight.

 2 cans organic coconut milk

½ cup maple syrup

¼ cup lime zest (about 4 organic limes)

In a large bowl, accumulate the zest of 4 limes. Add the coconut milk by scooping out ONLY the solid part of the chilled coconut milk (save the liquid for other uses, like making a smoothie.) Add the maple syrup.

Whip with hand mixer until mixture forms soft peaks.

Spread on the coconut cupcakes. (I add shredded 90% dark chocolate over the top of them or a topper like a chocolate truffle or chocolate covered coffee bean.) This recipe always yields too much icing, so feel free to shrink quantities. I enjoy eating it so I leave it the way it is!