Lime-Coconut Cupcakes

• 3/4 cup sifted coconut flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 6 large eggs
• 3/4 cup light agave nectar
• 1/2 cup coconut oil
• 3 tablespoons whole milk or almond milk
• 1 tablespoons pure vanilla extract
• 1/2 cup butter, softened
• 2 cups confectioners sugar
• 1 teaspoon whole milk
• 1 tablespoon fresh lime juice
• 1 tablespoon finely grated lime zest
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• Unsweetened shredded coconut, for garnish

1. Make the Cupcakes Preheat the oven to 350 degrees .
2. In a large bowl, whisk together the coconut flour, baking powder, and salt until blended.
3. Whisk in the eggs, agave nectar, oil, milk and vanilla until completely blended and smooth.
4. Make the Cupcakes Divide the batter equally between lined muffin cups and bake for 20 minutes, or until golden and a toothpick inserted in the center comes out clean.
5. Transfer the baking tin to a wire rack and let the cupcakes cool for 10 minutes.
6. Carefully remove the cupcakes from the tin and place on the wire rack to cool completely.
7. Meanwhile, Make the Frosting In a large mixing bowl or stand mixer, beat together the butter, confectioners sugar, milk, lime juice, one teaspoon of zest, vanilla and salt until smooth and fluffy, about 3 minutes.
8. Frost the cupcakes, garnish with the remaining lime zest and shredded coconut, and serve or store in an airtight container for up to two days.

coconut flour, baking powder, kosher salt, eggs, light agave, coconut oil, milk, vanilla, butter, confectioners sugar, milk, lime juice, lime zest, vanilla, kosher salt, coconut

Taken from www.foodandwine.com/recipes/lime-coconut-cupcakes (may not work)