Birthday Cupcakes

Today is my BIRTHDAY! And I always say have your cake and eat it too even if you have dietary restrictions! First, these cupcakes are delicious- you would not guess they're gluten free, dairy free, nut free, refined sugar free, chocolate free and wholesome PLUS they have a true bouncy cake texture! Birthday WIN for sure! The frosting is even naturally sweetened with dates and amaaaazing! With these cupcakes, all your birthday wishes can come true!

Please note that when baking gluten free it is very important to weigh your flour for best results! And if you've never heard of tigernut then you're not alone. It is NOT made from nuts as the name implies but a tuber or starchy vegetable.

It's wonderful for a gf baking option.

Makes 12

Dry

1 3/4 (168gm) cups tigernut flour

1/2 cup (60gm) arrow root flour

1/2 cup (31gm) carob powder

1/2 cup unrefined coconut sugar

2 tsp baking powder

1/2 tsp sea salt

Wet

3 eggs (room temp)

1/2 cup coconut milk (room temp)

1/4 cup avocado oil (extra virgin olive oil ok)

2 tsp pure vanilla extract

2 tsp apple cider vinegar (acidity lost in baking process)

Date Frosting https://www.laurenloliving.com/post/delicious-donuts

Or try this impressive nut free sweet potato frosting https://www.laurenloliving.com/post/cream-cheese-frosting

Preheat oven to 350. Line muffin tin with cupcake papers.

Weigh your dry ingredients and sift into large bowl, whisk to ensure ingredients evenly combined.

Whisk wet ingredients in medium bowl and pour into dry ingredients. Using large whisk stir ingredients together until combined and smooth.

Scoop (I like to use an ice cream scoop) cake batter evenly into cupcake liners about 3/4 full. Bake 15-20 minutes, testing with toothpick. Mine were perfect at 18minutes.

Place on cooling rack for 10 minutes then remove from pan to finish cooling. When completely cool, frost and sprinkle with naturally dyed option.

Notes: To quickly bring your ingredients to room temperature (if you're like me and don't often plan ahead) place your eggs in a bowl of hot water for a few minutes and warm your milk in microwave safe bowl for ~20 seconds.