My birthday’s coming up so I’m on the quest for the perfect cupcake. Or maybe the perfect few cupcakes so I can be EXTREMELY dramatic and make myself one of each on the big day. These are for sure in the top contenders. These are gluten free (and dairy free without the browned butter) but delightFULL.
for the cakes:
- 2 cups almond flour
- 1/4 cup coconut sugar
- 1/2 tsp cinnamon
- pinch of sea salt
- 1/2 tsp baking powder
- 2 medium sized, overripe bananas
- 2 eggs
- 2 tbsp browned butter (saute 2 tbsp on stove top, until lightly browned)
- 1/2 tsp vanilla extract
- pinch of sea salt
- Preheat oven to 350F.
- Combine all ingredients in food processor.
- Bake for 20 minutes.
for the frosting:
mix 1/4 cup almond butter with 2 tbsp coconut oil and 2 tbsp maple syrup. Sprinkle in 1/4 tsp cinnamon, 1/4 tsp vanilla extract, and a pinch of sea salt.
