Vanilla Cupcakes with Chocolate Frosting (gluten-free & paleo)
Ingredients
Cupcake Ingredients
  • 3/4cup cassava flour
  • 1/2cup ground flax seeds
  • 1/3cup tapioca starch
  • 1/3cup arrowroot starch
  • 2tsp baking powder
  • 1tsp baking soda
  • 1/4tsp sea salt
  • 2 eggs
  • 1/2cup extra virgin olive oil
  • 1/2cup unsweetened hemp milkor other milk substitute
  • 1/2cup maple syrup
  • 1/3cup apple sauceor 1 mashed banana
  • 2tsp vanilla extract
Frosting Ingredients
  • 1/2pound maple cream
  • 1cup organic palm oil shortening
  • 1/2cup raw cocao powderunsweetened
  • 1tbs unsweetened hemp milkor other milk substitute
  • 1pinch sea salt
  • 1tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease muffin tin or insert baking cups.
  2. In large bowl or electric mixer bowl, add all dry ingredients and mix well.
  3. In separate bowl, add all liquid ingredients and mix well with whisk.
  4. Add liquid mixture into dry mix and mix well until fully incorporated and smooth consistency.
  5. Use scooper to scoop batter into muffin tin.
  6. Bake for 23-25 minutes until golden brown on top and cake tester comes out clean.
  7. Let cool in tin and then on cooling rack completely before frosting.
  8. Once cupcakes are cooled, make frosting by adding all frosting ingredients into cleaned electric mixer bowl or using handheld electric mixer in large bowl and mix well until smooth consistency. If frosting is too thin, add more cocao powder, 1 tbs at a time. If frosting is too thick, add more hemp milk, 1 tbs at a time.
  9. Frost cupcakes with special frosting spatula or pipe from bag, or just a regular old butter knife. Be sure not to frost cupcakes until they are completely cooled or else frosting will melt and slide off cupcakes!
  10. Enjoy!!!
Recipe Notes
  • You can use the same cupcake recipe for a cake as well! Just double the ingredients to make more batter and increase the cooking time.
  • If you want the cupcakes or cake to be chocolate, add 1/3 cup cocoa powder to the dry ingredients of the cake batter mixture and increase milk substitute to ½ cup in liquid mixture.