Ingredients
The following ingredients have 4 Servings
- 3/4 cup coconut butter
- 2/3 cup sweetener of choice
- 1/2 cup coconut oil (melted and warm, or other liquid fat: melted warm butter/ghee, melted warm lard, avocado oil)
- 1/2 cup cocoa powder (fair trade, see Recipe Notes for link to good cocoa)
- 2 eggs (room temperature (not cold); you can do this by placing cold eggs in a glass with hot tap water for 30 minutes)
- 1/4 cup coconut flour
- 1/4 cup coconut milk (full fat, warm (not cold), or full fat dairy raw milk, if tolerated)
- 1 teaspoon gelatin (see link in Recipe Notes)
- 1 teaspoon peppermint oil (optional (You can make the cupcakes plain chocolate if you wish.))
- 1/2 teaspoon baking soda (, sifted)
- 1/4 teaspoon sea salt
- 1 cup butter (room temperature (2 sticks))
- 4 ounces cream cheese (or chevre (pour off any liquid), room temperature; okay to replace with butter for GAPS)
- 1/3 cup sweetener of choice: (confectioners Swerve for Keto (or stevia, to taste), honey for GAPS, honey or maple syrup for Primal)
- 3 Tablespoons cocoa powder (fair trade, see Recipe Notes)
- 1 teaspoon peppermint oil
- 1/2 teaspoon spirulina ((optional) see Recipe Notes OR use beet powder or natural coloring for pink frosting)
