Yield: 6
1. Place the ingredients in a large bowl. Use a mixing machine and whip the ingredients until the icing is light and fluffy. Spread the icing on fully-cooled cupcakes. I personally just sprinkle a very light bit of powdered sugar on top.
Ingredients
Cupcakes:
- 2 large eggs
- ¼ cup virgin organic coconut oil
- ½ cup unsweetened cocoa powder
- ½ cup raw honey
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- ⅛ teaspoon baking soda
- ⅛ teaspoon sea salt
Optional Chocolate Icing:
- 1 cup palm shortening
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 2 tablespoons unsweetened cocoa powder
Instructions
- Batter Instructions:
- Preheat oven to 350° F. Line a six-count cupcake pan with cupcake liners.
- In a bowl, using a mixing machine, mix together the eggs, coconut oil, cocoa powder, honey, vanilla, and cream of tartar until combined. Add baking soda and salt. Mix until combined again.
- Immediately pour the batter into the cupcake liners, about half full.
- Bake for 15 to 26 minutes until the tops are firm to the touch and a toothpick comes out clean.
- Icing Instructions:
- Place the ingredients in a large bowl. Use a mixing machine and whip the ingredients until the icing is light and fluffy. Spread the icing on fully-cooled cupcakes.
Notes: Increase the amount of raw honey if you want it to be sweeter. I tend to prefer my stuff on the less sweet side.