Lemony Spice Coconut Cupcakes. Gluten/Dairy free.

     As I mentioned earlier, Tate has now decided to become a chef. The problem with when Tate decides something is that it is not optional. When he has an agenda, it is my sole purpose to fulfill his dream. That is according to Tate, anyways. He ALWAYS has a project and lately, it has been cooking. The little guy will google whatever he has in mind and I have to create it. Right now, we are into cupcakes, pies and hermit crabs. Fortunately, the hermit crabs are not for eating. He just thinks they are way cool at this moment in time. 

     Today he was adamant that we make cupcakes. Since he is dairy and gluten free, we have to make some changes and I was low on GF flours. We had to improvise a bit and Tate did the work. I added a couple things that I didn't think would go together but they are totally delicious and these absolutely don't need frosting! They are moist and flavorful and perfectly yummy. Tate agreed. No grains, dairy or refined sugars involved! 

     He is very serious about his work. I told him to make sure all the lumps were out. Believe me, they were.

     Once you get a basic Coconut flour muffin/cupcake recipe down, you can really tweak it to any flavor you like. I only had about 1/3 cup coconut flour left and I needed 1/2 cup so I put some  shredded, unsweetened coconut in the blender and blended until fine. It was perfect and gave the cupcakes a little texture, which I like. Here's the skinny:

Lemony Spice Coconut Cupcakes

1/3 cup coconut flour

2 T. finely blended unsweetend coconut

1/4 tsp. sea salt

1/4 tsp. baking soda

1/8 tsp. nutmeg

Blend together.

melt until just mixed:

1/3 cup coconut oil

1/2 cup raw honey.

You don't want this hot, just let it get warm so they honey and coconut oil will mix.

Add to the flour mixture:

Oil/honey mixture

4 eggs

2 T. Coconut milk or Almond milk

2 tsp. Vanilla

5 drops lemon essential oil (not extract)

Mix with hand mixer until lump free. Fill mini muffin pans with liners or silicon muffin trays. Bake about 12-14 minutes at 350 degrees or until the middle springs back. Let cool. Freeze any extras.