Paleo Cupcakes with Chocolate Buttercream Frosting
maple syrup or honey
or other melted fat
slightly softened but still cold (or palm shortening)
ea raw honey and maple syrup
I like the balanced flavor, but you can also use 1/4 cup of one or the other.
Preheat oven to 350*.
Line a muffin tin with cupcake liners (I like
these unbleached, nonstick ones
In a large bowl, mix together dry ingredients.
In a separate bowl, whisk eggs, avocado oil, maple syrup, and vanilla together.
Add wet ingredients to dry ingredients and whisk until mixed well and lumps are gone.
Scoop a heaping 1/4 cup into each cavity.
Bake for 20-25 minutes, until middles are springy but cooked through (check with a toothpick).
Allow to cool before frosting.
Using a hand mixer, beat butter on high for about 30 seconds.
Add remaining ingredients and beat until smooth, scraping sides as necessary.
Frost cooled cupcakes using a piping bag or by spreading with a knife.