Pina Colada Cupcakes

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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

2 Tbsps Coconut Butter (softened)
2 Tbsps Vegetable Shortening

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)
2 Eggs
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
Frosting. Enjoy!

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.

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Published by

cookingwithsarahblog

I am a wife and mother of two furkids, Nemo the tiny toy poodle and Riley the awesome tabby cat and a human baby born in March 2017. Our household is completely gluten and dairy free and I love baking new yummy recipes to share with my wonderful friends and family! My recipes are requested a lot, so I decided to start this blog to share these awesome recipes with anyone who is interested. Enjoy!

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