I made lemon poppy seed cupcakes today, they can be muffins as well of course without icing. They are delicious.
2 eggs
1/4 cup of argave syrup
1 tsp of vanilla extract
1 1/2 tbsp of poppy seeds
1/3 cup of melted palm shortening
1 cup of almond flour
1 cup of coconut milk
1 1/4 tsp of lemon juice
1/2 tsp lemon zest
1 tbsp of coconut flour
1/2 tsp of baking soda
Preheat oven to 335. Line a cupcake tray with liners in each holder. Place a dish of water on the bottom rack while the oven preheats. This will help with rising. Beat the eggs in a mixer. Add the vanilla. Mix. Add the melted palm shortening and argave syrup and mix well. Add the lemon juice and zest and mix well. Add the almond flour and mix. Add the coconut milk and mix well. Add the coconut flour and baking soda and poppy seeds. Mix. Scrape down the sides. Spoon about two spoonfuls into each cupcake liner. Place in the oven for 21 minutes or until cooked through.
Icing
3/4 cups of palm shortening
1/4 cup of melted coconut butter
2 tbsp of honey
1 tsp of vanilla extract
1 1/2 tsp of lemon juice
Colouring optional
Place the palm shortening in a mixer and beat on high. Pour the vanilla in as the beater is going. Slow the beater down and add the honey and mix again on medium speed. Add the lemon juice and keep mixing. Add the melted coconut butter. You will notice it looks like icing and thicker. Add colouring if you choose and mix. Use an icing bag or icing tool to ice your cupcakes. Enjoy!
2 eggs
1/4 cup of argave syrup
1 tsp of vanilla extract
1 1/2 tbsp of poppy seeds
1/3 cup of melted palm shortening
1 cup of almond flour
1 cup of coconut milk
1 1/4 tsp of lemon juice
1/2 tsp lemon zest
1 tbsp of coconut flour
1/2 tsp of baking soda
Preheat oven to 335. Line a cupcake tray with liners in each holder. Place a dish of water on the bottom rack while the oven preheats. This will help with rising. Beat the eggs in a mixer. Add the vanilla. Mix. Add the melted palm shortening and argave syrup and mix well. Add the lemon juice and zest and mix well. Add the almond flour and mix. Add the coconut milk and mix well. Add the coconut flour and baking soda and poppy seeds. Mix. Scrape down the sides. Spoon about two spoonfuls into each cupcake liner. Place in the oven for 21 minutes or until cooked through.
Icing
3/4 cups of palm shortening
1/4 cup of melted coconut butter
2 tbsp of honey
1 tsp of vanilla extract
1 1/2 tsp of lemon juice
Colouring optional
Place the palm shortening in a mixer and beat on high. Pour the vanilla in as the beater is going. Slow the beater down and add the honey and mix again on medium speed. Add the lemon juice and keep mixing. Add the melted coconut butter. You will notice it looks like icing and thicker. Add colouring if you choose and mix. Use an icing bag or icing tool to ice your cupcakes. Enjoy!