Patriotic Cupcakes

Happy Memorial Day friends! In honor of those who have fought and died for our country I have come up with some delicious vanilla almond cupcakes paired with a vegan icing that is out of this world delicious (if I may say so myself)! Give it a try!

Cupcake Ingredients:

• 3 cups of almond flour

• 1/2 cup of coconut oil

• 3/4 cup of light agave

• 1/2 tsp of baking powder

• 3 eggs

• 1 tsp vanilla extract

• 1/2 cup of coconut milk

Icing Ingredients:

• 1 1/2 cup of coconut oil softened (20 seconds in the microwave)

• 1/2 cup of Lakanto powdered monk fruit

• 1 tsp of vanilla extract

• 4 tsp of red beet powder/ 2 tsp of blue butterfly pea powder

(2 separate batch

Directions:

Pre-heat your oven to 350 degrees. Then in a medium bowl, mix in the almond flour and baking powder and give it a quick toss. Then, add in the eggs, coconut oil, agave, eggs and vanilla extract. Blend the ingredients thoroughly using your mixer and evenly disperse the mixture into a 12 section muffin tin lined with paper muffin cups. Place the muffin tin in the oven and allow it to cook for 25 minutes. While the cupcakes are baking, whip up the icing at high speed in two separate bowls (one for each color). Place the icing in the fridge for 5-10 minutes and then disperse the mixture into two separate piping bags. Once the muffins have cooled, ice 6 cupcakes blue and 6 red. Garnish with red and blue fruit of your choose. Then, enjoy!