Gluten Free Vanilla Cupcakes with Vegan Chocolate Frosting

• 1/2 cups Coconut Flour, Sifted
• 1/2 teaspoons Celtic Sea Salt
• 1/4 teaspoons Baking Soda
• 6 whole Eggs
• 1/2 cups Grapeseed Oil
• 1/2 cups Agave Nectar
• 1 Tablespoon Vanilla Extract
• 1 cup Dark Chocolate 73%
• 1/2 cups Grapeseed Oil
• 2 Tablespoons Agave Nectar
• 1 Tablespoon Vanilla Extract
• 1 pinch Celtic Sea Salt

1. To make the cupcakes:
2. 1.
3. In a medium bowl, combine coconut flour, salt and baking soda.
4. 2.
5. In a small bowl, blend together eggs, grapeseed oil, agave and vanilla.
6. 3.
7. Mix wet ingredients into dry and blend with a mixer or hand blender until smooth.
8. 4.
9. Pour batter into well-oiled muffin tins.
10. 5.
11. Bake at 350 degrees F for 20 minutes.
12. 6.
13. Cool completely.
14. 7.
15. Top with chocolate frosting.
16. To make the vegan chocolate frosting:
17. 1.
18. In a small saucepan over very low heat, melt chocolate and grapeseed oil, 2.
19. Stir in agave, vanilla and salt.
20. 3.
21. Place frosting in freezer for 15 minutes to chill and thicken.
22. 4.
23. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.

coconut flour, salt, baking soda, eggs, grapeseed oil, vanilla, chocolate, grapeseed oil, vanilla, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-vanilla-cupcakes-with-vegan-chocolate-frosting/ (may not work)