I was feeling adventurous today and decided to make up my own recipe, I had fun and they turned out delicious! I hope you enjoy them too! ❤
In a Kitchenaid Mixer, Add:
1 1/2 Cups Rice Flour Blend
1 3/4 tsp Baking Powder (see note at the bottom)
3/4 tsp Konjac Powder
1/2 tsp Celtic Sea Salt
In a Medium Mixing Bowl, add:
3/4 Cup Maple Syrup
1/4 Cup Coconut Oil
Mix with stick blender until creamy, then add and continue to blend
after each addition:
2 Canned Pineapple Rings (diced, stick blender will puree them)
1 tsp Vanilla Extract
1/4 cup Coconut Milk
Add wet ingredients to dry ingredients in mixer until completely
mixed, then remove bowl from mixer and using a spatula, mix in:
6 Canned Pineapple Rings (chopped)
1/4 Cup Shredded Coconut
Preheat oven to 350 degrees F.
Line a muffin pan with cupcake papers.
Fill cupcake liners 3/4 full and bake for 30-35 minutes until lightly
golden on top and a toothpick comes out clean. Place on cooling rack.
Once cupcakes are completely cool, top with Coconut Maple Vanilla
Note: Baking Powder is not something I normally use in recipes because the store-bought version contains Cornstarch, so I made my own, and you can too! Here’s how:
In a storage container, add:
2 Tbsp Baking Soda
1/4 Cup Cream of Tartar
2 Tbsp Arrowroot Flour
Put the lid on and shake well.