Vanilla Cupcakes with Maple Pecan Frosting

Vanilla Cupcakes

Vanilla Cupcakes with Maple Pecan
Frosting

1/2c. coconut flour, sifted

1/2tsp. sea salt

1/4tsp. baking soda

6 eggs

1/2c. coconut oil, melted.

1/4c. agave nectar

1/4c. honey, warmed

1Tbsp. coconut sugar

Preheat oven to 350

In small bowl, combine flour, salt, and baking soda. Mix and set aside.

In large bowl, beat eggs, coconut oil, agave nectar, honey, and sugar on low-med speed until well-blended and frothy. Add dry ingredients, beat on med-low for 30 seconds. Spoon batter into paper-lined cupcake pans, approx. 2/3 full. 

Bake for 20-25 minutes, or until light golden brown. Place on cooling rack, cool completely before frosting.

Yields 12 cupcakes. 

Maple Pecan Frosting

Note: This frosting can be made without pecans, if you're into that sort of thing...

1/2c. coconut oil*

1/4c. and 2Tbs. maple syrup

1 1/2Tbsp. finely chopped pecans. 

In a medium bowl, beat coconut oil, maple syrup, and pecans on med-low speed until light and delicious. Spread on top of completely cooled cupcakes. Enjoy :)

*TIP: You can melt the coconut oil down to measure easily. But coconut oil must be cooled down to it's original solid form before making the frosting.