Vanilla Cupcakes {coconut flour}

Name: Vanilla Cupcakes {coconut flour}
Ingredients: 1/2 cup coconut flour; 1/4 teaspoon baking soda; 1/4 teaspoon sea salt; 4 large eggs; 1/3 cup oil olive oil, coconut oil, avocado oil, unsalted butter, or replace with an equal amount of applesauce; 1/2 cup honey or maple syrup; 2 tablespoons coconut milk or other milk; 1 tablespoon vanilla extract; seeds from one vanilla bean optional

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Servings: 8

Ingredients

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1/2 cup coconut flour1/4 teaspoon baking soda1/4 teaspoon sea salt4 large eggs1/3 cup oil olive oil, coconut oil, avocado oil, unsalted butter, or replace with an equal amount of applesauce1/2 cup honey or maple syrup2 tablespoons coconut milk or other milk1 tablespoon vanilla extractseeds from one vanilla bean optional

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Instructions

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Step 1

Preheat your oven to 350°F (175°C, or gas mark 4).

Step 2

Combine all the dry in ingredients, except for the vanilla seeds, and blend well.

Step 3

Add the wet ingredients to the dry ingredients and use a mixer to blend well. You can use a food processor, hand or standing mixer to get it well-blended. Let the batter sit for a few minutes and mix once more. Optionally, add the vanilla beans and blend well. The batter is thin.

Step 4

Fill cupcake liners about 3/4 of the way with batter.

Step 5

Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Step 6

Cool and then frost.

Step 7

Store covered for a few days at room temperature, or the refrigerator for a few weeks, or freeze for a few months.