Grain Free Pupcakes
Ingredients: (recipe makes 12 cupcakes)
- 1 cup of coconut flour
-1/2 cup of water
-2 tsp peanut butter
- 2/4 cup coconut oil
- 2 eggs
- 3 tsp of baking powder
Directions:
-Preheat oven to 350*F
- Thoroughly grease a cupcake tin with non-stick pray (no need to use cupcake liners)
-Thoroughly mix all ingredients
- This dough will NOT turn out like traditional cupcake or cake batter. It should not be liquidy or viscous at all. It will be grainy and should ball together easily when pressed or squeezed, more like a dry cookie dough.
- Spoon a bit of dough into each cupcake tin and press down until flat. (Think Play-Doh)
-Spoon a second bit of dough into each cupcake tin and press until flat. Each cupcake tin should be around 50-75% full.
-Bake for 15 minutes. Cupcakes will rise slightly.
- After 15 minutes remove the cupcake tin from the oven
-Each cupcake can be removed by carefully pressing a spoon between the cupcake and tin
Frosting the Cupcakes
-You can frost the cupcakes with plain peanut butter while warm. The peanut butter will melt and create a spoon layer over the top of the cupcake as it cools
-If you would like to decorate the cupcakes with peanut butter you can add a few tsps of coconut flour to some peanut butter to thicken it. This will allow the peanut butter to hold its shape when used with an icing bag and icing tip
These cupcakes will last up to two weeks when stored in the freezer in a sealed container.
Hope these bring some tail wags to your fur babies!