Description
Makes 12+ cupcakes
Adapted from this recipe by Comfy Belly
Ingredients
Scale
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa (fair trade best)
- 1/2 tsp unrefined sea salt
- 1/2 tsp baking soda
- 6 large eggs
- 1 cup raw honey
- 1/4 cup (1/2 stick) butter
Instructions
- Preheat oven to 350 degrees F
- Combine all the dry ingredients and mix well
- Melt butter in saucepan over low heat
- Mix eggs, honey and melted butter together
- Combine wet ingredients with dry ingredients and mix for at least a minute or more, until smooth without clumps (coconut flour expands as it takes in moisture, so it is good to give it a little time)
- Fill each cupcake liner 1/2 way up
- Bake for about 20 minutes, or until a toothpick inserted comes out clean.
- Cool cupcakes before applying frosting
- Frost and enjoy! You can store these at room temp or in the fridge. The buttercream frosting will stay “in shape” better in the fridge.