Gluten, Egg, Dairy Free Cupcakes (Yum!)
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.