An American dessert dating back to the late seventeen hundreds, cupcakes were the innovative idea of having an individual cake ,baked in small cups. It was introduced in a recipe book written by Amelia Simms.
I’m sure my variation of her classic treat would seriously confuse her; but nowadays this is how a healthy, mouth-watering cupcake is made:
1/2 cup of coconut flour
1/2 cup of canned or homemade coconut milk
1/3 cup of coconut oil
1/3 cup of unsweetened cacao powder
Dates to taste, I used about 3/4 cup
1 tbsp of vanilla extract
1 tsp of cinnamon powder
1 tsp of baking soda
pinch of salt
Preheat oven to 350
In a food processor combine all ingredients until dates are completely blended in.
Pour batter into greased or paper lined muffin pan
Bake for 25 – 30 minutes
Cool and frost with avocado pudding (see recipe here) For a thicker frosting add more coconut oil and raw honey, once the frosting cools off the oil hardens