Description
Scrumptious vanilla cupcakes get a green makeover for St-Patty’s Day!
Ingredients
Scale
- 1/4 cup of virgin coconut oil (or butter)
- 1/2 cup coconut sugar (or regular sugar)
- 2 eggs, lightly beaten
- 1 Tablespoon pure vanilla extract
- 1 cup of brown rice flour
- 1/2 cup of white rice flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup of unsweetened almond or coconut milk
- 15 drops of green food colouring or 2 teaspoons matcha green powder
Coconut oil buttercream
- Makes about 2 cups (lots of icing!)
- 1/2 cup coconut oil
- 4–6 cups confectioners’ sugar
- 1 teaspoon vanilla or coconut extract
- pinch salt
- 10 drops of green food colouring
Instructions
- Preheat oven to 350F.
- Line 12-section muffin pan with paper liners;
- In a mixing bowl, combine virgin coconut oil (at creamy consistency) and sugar and beat until smooth sugar begins to dissolve a bit.
- Add eggs and vanilla; stir until mixture is uniform.
- In a separate bowl, whisk flour, baking powder and salt.
- Add half of flour mixture to sugar mixture; stir.
- Pour in milk; stir, then add remaining flour and stir until batter is smooth.
- Spoon batter into prepared muffin tins.
- Bake 15 minutes, just until cupcakes rise and turn light golden brown on top.
- Remove from oven to cool, then frost as desired.