Ingredients

The following ingredients have 12 Servings
  • ½ cup cup almond flour
  • ½ cup coconut flour
  • ¼ cup tapioca flour or arrowroot flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup maple syrup
  • ½ cup ghee or 1 stick butter (melted)
  • 1 tablespoon vanilla extract
  • 4 eggs (room temperature)
  • 3 cups powdered sugar
  • ⅓ cup ghee
  • 2 teaspoons vanilla extract
  • 1-2 tablespoons dairy-free milk of choice
  • 1-2 teaspoons beet juice (adjust to taste (optional))

Instruction

  • Preheat oven to 350°F.
  • In a small bowl combine the dry ingredients (almond flour, coconut flour, tapioca flour, baking soda, salt).
  • Add the maple syrup, melted butter/ghee, and vanilla extract to the bowl and mix well.
  • Then, add the eggs and mix well.
  • Spoon the batter into a cupcake pan (parchment cupcake liners work well). *See notes if using a cake pan.
  • Bake at 350° for 15-20 minutes or until toothpick inserted into center comes out clean. Allow the cupcakes to cool.