For the cupcakes
1. Preheat the oven to 350°F.
2. Line a 12-cup muffin pan with paper cupcake liners. Because coconut flour tends to stick, grease the
liners with nonstick spray.
3. In a large mixing bowl, mix the butter, sweetener, salt, vanilla, and eggs. Add the cream, and whisk until
smooth.
4. In a separate bowl, stir together the coconut flour, almond flour, and baking powder. Break up any lumps.
Add the flour mixture to the wet ingredients, and stir to combine. The batter will be thick, but scoopable. If
melted
large
you can add another tbsp if your batter is too thick
softened
start with 1/4 cup, and adjust to your taste
add heavy cream if your frosting is too thick
your batter seems too thick, add another tbsp or so of cream to thin it out.
5. Evenly divide the batter among the liners, filling each 3/4 full.
6. Bake the cupcakes for 18 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out
clean.
7. Remove the cupcakes from the oven, and let them cool in the pan for 5-10 minutes. Carefully — they will
be fragile — turn them out of the pan onto a rack. Let the cupcakes cool completely.
8. Once cool, frost the cupcakes
