Vanilla Cupcakes with Raw Chocolate Frosting

22_MG_6605This delicious recipe was created by my dear colleague Stanzi Allan Pouthier. I am publicizing it in her memory.
Makes 24 mini cupcakes

Vanilla Cupcakes

1/2 cup (120 ml) coconut flour
1/2 teaspoon salt
1/4 teaspoon baking powder
6 eggs
1/2 cup (120 ml) coconut oil, melted
1/2 cup (120 ml) maple syrup
1 teaspoon vanilla extract

1 Preheat oven to 350° F (180° C)
2 Combine dry ingredients in one bowl. Set aside.
3 In another bowl mix wet ingredients with a wire whisk.
4 Pour wet ingredients into the dry ingredients and whisk with wire whisk until smooth.
5 Grease mini muffin tin with coconut oil (make sure the bottom is well greased) and fill with batter (about 1 tablespoon + 1 teaspoon of batter per cupcake). With a spoon push the batter into the tin and smooth out top.
6 Bake for 24 minutes at 350° F (180° C)

Raw Chocolate Frosting

1  ripe avocado
2  tablespoons cacao powder
2  tablespoons honey
1  tablespoon coconut oil, melted
1  teaspoon vanilla extract

1 Puree all ingredients in a blender or mix with hand mixer until smooth.
2 Apply to cupcakes once they have cooled off a bit.