Back to school cupcakes! (Edit recipe)

Gluten free, dye free, paleo friendly cupcakes (minus the optional sprinkles)! These cupcakes are a fun way to get your kiddos in back to school mode, or would make a super cute treat for an after school snack the first week!

10 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	326
Fat:	12 g
Carbohydrates:	52 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	145 mg
Fiber:	2 g
Sugars:	18 g
Calculated per serving.

by colleenshealthylife

Serves: 9

Ingredients

.5 cup Coconut Flour
1 tsp Baking Soda
.5 cup Pure Maple Syrup
.33 cup Coconut Oil, Soft
4 whole Eggs
1 tsp Pure Vanilla Extract
1 tsp Lemon Juice

Frosting

2 whole Coconut Cream, Cans, chilled
3 Tbsp Pure Maple Syrup
1 tsp Pure Vanilla Extract
1 whole Color Kitchen Foods Red Food Color
9 whole Gummy Worms, Homemade!

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make your frosting by scooping only hard part of the coconut cream cans. Whip with syrup & vanilla and refrigerate
-mix all your cupcake ingredients together, pour into 9 cupcake liners, then place a tiny piece of foil at the top to "indent" like an apple shape, and bake at 350 for 15-18min
-after 5-10min remove cupcakes from pan to a cooling rack to finish cooling
-once cooled, ice the tops, and sprinkle with dye free red sugar crystals. I used Watkins brand
For the stem I used gf pretzel sticks and my homemade dye free gummy worms for the rest!