Calories: 341 Proteins: 5 Carbs: 39 Fats: 20
1/2 cup Virgin Coconut Oil
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2/3 cup granulated sugar
1/2 tsp salt
2 tsp vanilla extract
6 large eggs, cracked into a bowl and whisked to combine
2 Tbsp Oatsome oat milk
1/2 cup Coconut Flour
1 tsp baking powder
Quick ButterCream Frosting
Pinch of salt
1 Tbsp meringue powder, optional, for "holding power"
1 tsp vanilla extract
2 1/2 - 3 cups confectioners' sugar
2-4 Tbsp Oatsome oat milk
Cupcakes
1. Preheat the oven to 350°F. Line a 12-cup muffin pan with 12 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners.
2. Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
3. In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.
4. Evenly divide the batter among the 12 liners, filling each 3/4 full.
5. Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a cake tester inserted into the center of one comes out clean.
6. Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.
7. Frost the cupcakes with buttercream, or your favorite frosting.
Quick Buttercream Frosting
1. Beat the butter and/or coconut oil until fluffy.
2. Beat in the salt, meringue powder, and vanilla.
3. Add the confectioners' sugar and 2 tablespoons of the oat milk and beat until smooth. Scrape the sides and bottom of the bowl.
4. Adjust the consistency of the frosting as needed by adding more confectioners' sugar or oat milk.
5. Makes enough to frost 15-18 cupcakes.
