Gluten, Egg, Dairy Free Cupcakes (Yum!)

For these awesome cupcakes, you need:

1 lb of silken tofu

2 cups of coconut palm sugar (I used Navitas brand)

1 teaspoon of vanilla

1.5 cups of melted coconut butter

Zest of 1 lemon

1 tablespoon of baking powder

1 cup of light spelt flour

1 cup of sweet white sorghum flour

Mini cupcake paper holders

Mix the wet, then the dry. Place 2/3rds of the way into your cupcake holders. You could eat it just like this! Bake 25 minutes in 350K oven. Note: they won't rise too much but still will taste amazeballs. 

Frosting is 1 cup of chocolate chips melted with a little bit of (1/4 cups) almond milk. Dip them head down in the chocolate and you are all set. 

Enjoy!

:)

Damla