Vanilla Cupcakes with Orange Flower Frosting

Coconut flour + cupcakes =

Hello, cupcake. Get in my belly, cupcake.

No, really. This is such a nourishing and kind recipe, adapted from the version found on Elana’s Pantry site. Back in the day, bo was it hard to find grain-free recipes for baked goods! Honestly, it still is in many ways. There’s a lot of noise out there in recipe land. I hope this recipe doesn’t add to the fray.

I hope any of my recipes aren’t just noise, too! How about that! Fear! Loathing! Recipes! Vulnerability! Ugh! But, yay!

Let’s take a minute…

We are humans. I know. We’re all just humans, trying to be our most human selves. That’s alls I gots today. Aside from this bomb diggity recipe inspo. But really. The nutrition world gets so tiring at times. It makes all these foods into good, bad, ugly (fear and loathing come right back into play, again–how about that?)

So here’s my tip for sorting through the nutrition noise out there on ye olde recipes–let. it. be.

You will never be able to keep up with everything out there, especially with all the conflicting opinions. So, why bother with THAT? Instead, let’s tune into ourselves, first. Not sure if you need to be grain-free? But yet, you’re curious about trying it, still? Ok, perfect. This is a great place to be (spoiler: every place can be a good place to be… but that’s a subject for the podcast!)

Then allow yourself to be grain-free. Try it out for 30 days. It can be JUST that. Nothing hardcore, or maybe that IS harrdcore. But nothing else. Do it and allow yourself to learn from it.

Totally unsexy advice, right? Yes… the internet wants advice to ONLY be sexy, but hey… we define 🙂

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Vanilla Cupcakes (adapted from Elana's Pantry) with Orange Flower Frosting

Course Dessert

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 cupcakes

Ingredients

• 1/2 cup coconut flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking soda
• 6 eggs
• 1/2 cup butter or coconut oil
• 1/2 cup honey or sweetener of choice
• 1 tablespoon vanilla extract

Orange Flower Frosting

• 1 cup coconut fat put a can of coconut milk in the fridge to become chilled, then open and take the fat from the top. Reserve the remaining liquid for curries, soups, etc
• 2 tablespoons honey or sweetener of choice
• 1 teaspoon orange flower water optional
• 1 teaspoon fresh orange juice
• 1/2 teaspoon vanilla extract
• zest from one medium orange

Instructions

1. Preheat oven to 350. Line a muffin tray with paper liners or oil thoroughly.
2. Sift all dry ingredients together in medium bowl.
3. In another bowl, whisk together eggs, oil, honey and vanilla.
4. Mix wet ingredients into dry.
5. Split batter into muffin tray, and bake for 18-20 minutes.
6. Allow to cool, then spoon icing on top.
7. Garnish as you see fit! I used a slice of kumquat that I quickly caramelized on my gas range, but you could use coconut flakes, other fresh fruit, chopped nuts, cocoa powder... anything delicious.

Orange Flower Frosting

1. Mix all ingredients together. Place back in fridge and chill before icing.