Large Heading
GRAIN FREE CUPCAKES DIRECTIONS

CUPCAKES
Makes 12 cupcakes
DRY INGREDIENTS:
-
1 1/2 Cups of our Breads & Buns Mix
-
1/4 Cup coconut flour
-
Sweetener to equal 1/2 CUP sugar (I use a monk fruit/erythritol blend)
WET INGREDIENTS:
-
3 large eggs
-
3/4 Cup buttermilk (or coconut milk + 1 T lemon juice)
-
3/4 Cup sour cream (or heavy cream/coconut milk + 1 T lemon juice)
-
1 Tablespoon vanilla
-
1/2 teaspoon almond extract
-
1/2 teaspoon stevia or pure monk fruit extract
DIRECTIONS:
-
Whisk together the dry Ingredients in a large bowl and set aside.
-
In your blender, blend together the Wet Ingredients.
-
Whisk the Wet Ingredients into the Dry Ingredients until well combined.
-
Use an ice cream scooper to fill each cupcake about 3/4 full.
-
Bake at 350°F for 25 minutes or until a toothpick inserted comes out clean and are firm to the touch.
-
Cover if they begin to brown too much.