Lavender Honey Cupcakes
- 2 whole 2 whole 2 whole Eggs, separated, room temperature
- 1 tsp 1 tsp 1 tsp Vanilla Extract
- 0.25 cup 0.25 cup 0.25 cup Organic Coconut Oil
- 0.5 cup 0.5 cup 0.5 cup Raw Honey
- 1.75 cup 1.75 cup 1.75 cup Blanched Almond Flour
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Flour
- 1 tsp 1 tsp 1 tsp Baking Powder
- 2 tsp 2 tsp 2 tsp Lavender, dried
- 14.5 oz 14.5 oz 14.5 oz Coconut Milk, 2 Tbsp for cupcakes, 13.5 oz can for frosting
- 2 Tbsp 2 Tbsp 2 Tbsp Granulated Honey, (for the frosting)
- 1 Tbsp 1 Tbsp 1 Tbsp Tapioca Starch, (for the frosting)
- 1 pinch 1 pinch 1 pinch Blue Food Coloring (India Tree), optional (for the frosting)
- Preheat oven to 350 degrees. Use paper liners to line a cupcake baking sheet.
- Separate the egg yolk from the egg white. Allow to set out for about 6 minutes.
- In a stand mixer, or a large bowl with a hand mixer, beat the egg whites until fluffy and peaks form. This will take several minutes, close to 10.
- Once fluffy, add vanilla extract, honey, and coconut oil. Continue to mix.
- Add the egg yolks and coconut milk. Finally, add the dried lavender. Let mix for about 2 more
- Fill cupcake liners 3/4 full. This batter will make 12 cupcakes.
- Bake for 15 minutes.
- Allow to cool completely on a wire rack before frosting.
- For Frosting: After opening the chilled coconut milk can, scoop the cream off the top. Add to a bowl.
- Use a hand mixer to whip the coconut cream.
- Add honey and tapioca starch. Mix with hand mixer. Optional: Add a few drops of Blue India Tree food coloring and mix.
- To decorate cupcakes, either use a knife to frost, OR Scoop the frosting into a piping bag. Pipe frosting onto cupcakes, using a Wilton 1M tip. Start in the middle of the cupcakes and swirl outward to make a rose.
To add a little color to the frosting, use natural blue food coloring from India Tree