Clean Coconut Cupcake
an original recipe created by me!
1 1/2 c. stone ground whole wheat flour
2 tbsp. baking powder
pinch of sea salt
1/2 c. shredded coconut
1 tbsp. honey
1 c. coconut milk
1 tbsp. coconut oil
1/2 c. unsweetened applesauce
Mix all ingredients together ensuring that the flour is evenly distributed through the batter. Scoop the batter into cupcake liners, filling them about 2/3 of the way full. Bake in a 375*F for 12-14 minutes, until toothpick inserted into the centre of the cupcake comes out clean. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
For the icing, take a look at this post. Whipped coconut cream is a delicious alternative to icing!
For a little bit more creaminess, I cored the cupcakes, and filled them with coconut cream pudding - so yum!
Most of our swimming time was spent with Eli in tears, cuddled right into me - poor baby was so overwhelmed with the noise!
The past year has been incredible, getting to know and love every little bit of you has been an adventure, and I am so happy to be your Mommy! Thank you for brightening my day, teaching me new tricks, and laughing along the way. Your smiles are contagious, thighs are rolley-polley, and teeth so tiny