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GRAIN FREE CUPCAKES DIRECTIONS

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grain free pancakes

CUPCAKES

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Makes 12 cupcakes

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DRY INGREDIENTS:

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  • 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)

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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

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DIRECTIONS:

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  1. Whisk together the dry Ingredients in a large bowl and set aside. 

  2. In your blender, blend together the Wet Ingredients. 

  3. Whisk the Wet Ingredients into the Dry Ingredients until well combined. 

  4. Use an ice cream scooper to fill each cupcake about 3/4 full.

  5. Bake at 350°F for 25 minutes or until a toothpick inserted comes out clean and are firm to the touch.

  6. Cover if they begin to brown too much.

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