Cupcake Ingredients: (makes 8 cupcakes)

½ cup of Coconut Flour
¼ tsp. Baking Soda (aluminum-free, if possible)
¼ tsp. Natural Salt (Himalayan pink, Celtic, etc)
4 Eggs (free-ranged if possible)
⅓ cup of Coconut Oil or Fresh Butter (your choice)
½ cup of Honey (or other sweetener such as maple syrup or Agave)
1 Tbsp. Vanilla Extract

Frosting Ingredients:

2 medium avocados, mashed
1 cup Raw Cacao Powder
½ cup Maple Syrup
1 tsp. Vanilla
2 Tbsp. Coconut Milk Powder
Organic Raspberries, Strawberries or Bananas for garnish (if desired)

To make Cupcakes:

1. Preheat your oven to 350 degrees F.
2. Combine all the dry in ingredients above and blend well.
3. Add the wet ingredients to the dry ingredients and use a mixer to blend (eliminate all clumps of flour).
4. Fill cupcake liners about ¾ full with batter.
5. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
6. Cool and then frost.
7. Store covered for a few days at room temperature, or the refrigerator for at least a week or so.

To make Frosting:

1. Add all the ingredients into a food processor or blender and blend until creamy.
2. Scrape the sides to get all the cacao and coconut powder into the frosting.

Chill for 30 minutes to set and then use to “frost” the cupcakes.

I made this recipe with maple syrup and it is by far the most moist GF cupcake recipe I have ever made. The flavor is wonderful. Try spraying the liners to avoid leaving any in the liners. Left by: shirley (7 Feb 2012)

My BF made these cupcakes for my birthday - we were celebrating with a gluten free friend, so he found this recipe. He made a coconut pecan frosting and we all nearly died they were so good! I highly recommend this for anyone...gluten free or not, they are fabulous. PS he added cocoa powder to make them 'german' chocolate cake -which is my favorite after boston cream pie. Left by: Alane (6 Sep 2011)