Berry N’ Honey Cupcakes

 

       Who doesn’t like a classic vanilla cupcake?  Who wouldn’t also be happy to have an option that is a little healthier andhas the same amount of deliciousness?  Well, I believe this recipe is the answer!  This cupcake isn’t just dairy-free but it also doesn’t use any traditional processed sugar.  As a healthier alternative to frosting, I topped these with a berry infused honey that is refreshingly light and delicious.  I hope you enjoy!

 Heres what you’ll need…

½  cup Coconut Oil

3/4 cup Xylitol

1 tsp Vanilla Extract

1 tsp Coconut Extract

2 Eggs

1 1/2 cups Cake Flour, sifted

1/2 tbs Baking Powder

1/2 tsp Salt

1/2 cup Coconut Milk

Makes 12 cupcakes

       Preheat the oven to 350°F.  Line a muffin tin with cupcake wrappers.

        In a medium bowl, using an electric mixer with a whipping attachment, cream together xylitol and coconut oil until well combined and fluffy. 
 
        Next, add in the coconut extract and eggs.  Mix until fully combined.

        In a separate bowl, combine the flour, baking powder, and salt.  Mix dry ingredients a little at a time into the creamed xylitol, alternating with the coconut milk.

        Pour batter into lined muffin tins, filling them about 3/4 of the way full.

       Bake for about 20 – 25 minutes or until firm in the center and a tooth pick comes out clean.

       Remove from oven and allow to cool for five minutes before transferring to a cooling rack.

 
 Honey N’ Berry Topping

   For this topping, you can use your favorite berry!  I used organic, locally-grown blackberries when I made them and it was delicious.  But blueberries, raspberries, strawberries, or even cranberries would be a great option as well.  Get creative and experiment to find what you like best!

 
½ cup Honey

12 Berries, roughly chopped

       In a small bowl, briskly whisk together the honey and berries.

        Once the cupcakes have completely cooled, spread the top of each with a tablespoon of Honey N’ Berry topping.  Serve and enjoy!

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