Recipe: Cupcakes with Raspberry Cream will paint Thursday blues, a happy yellow

Recipe: Cupcakes with Raspberry Cream will paint Thursday blues, a happy yellow

Ingredients:

1 very ripe plantain

2 tablespoons coconut butter (any nut butter will do)

1/2c almond flour (meal works too; slightly different consistency)

1t baking soda

pinch of pink Himalayan salt

1 tablespoon vanilla extract

1 tablespoon lemon juice

Method:

Preheat the oven to 350°F and lightly grease a mini muffin pan. In a blender, puree plantain, coconut butter and vanilla extract and lemon juice.

In a separate bowl sift together your dry ingredients. Pour the contents of your blender into the dry ingredients and combine.

Scoop the batter into your mini muffin pan. Bake for approximately 10 minutes or until nearly done (they’ll firm up just a bit more after they’re pulled from the oven).

When finished, allow them to cool before frosting. For the frosting, you can purée half a cup of cashews with half a cup of raspberries and a few tablespoons of coconut butter and a splash of coconut milk. Then add a little lemon and stevia for sweetness.

 

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