Tag: coconut butter icing

Easter Cupcakes \\ Sweet Laurel

Spring has sprung! These adorable little cupcakes are perfect for any celebration. We love the mild yellow color you can achieve with our all natural, yellow food coloring, turmeric. Turmeric is also an anti – inflammatory powerhouse, so it is a win-win way to color your frosting. This is the debut of our vanilla cupcake recipe that many of you have been requesting, so enjoy!

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes \\ Sweet Laurel

Easter Cupcakes

Makes 12 cupcakes


Ingredients:

2 1/2 cups almond flour

1/2 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

2 eggs

1/4 cup coconut oil (melted)

1/2 cup maple syrup

1 tablespoon vanilla extract


 

Directions:

Place eggs, coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt, and baking soda. Mix until batter is formed. Using ice cream scooper, scoop batter into prepared cupcake molds.

Bake about 20 -25 minutes. Allow to cool.

 


 

To prepare yellow icing:


 

Ingredients:

1/4 cup coconut butter

2 teaspoons 100% maple syrup or honey

1/2 teaspoon lemon juice

1/4 teaspoon vanilla extract

1/4 cup coconut milk

1/4 teaspoon turmeric (more or less depending on the brightness you’d like)


 

Directions:

Mix all ingredients except turmeric over very low heat.  Allow to cool. If too thick, add a bit more coconut milk. Whisk in turmeric to color icing.

Dip cupcakes into icing. Repeat with all cupcakes. You may want to double dip them for deeper color. Enjoy!

Top with fresh, organic chamomile flowers.

Lavender Cream Cookies \\ Sweet Laurel

These cookies are awfully delicious and awfully lady like. We make these for tea parties and such. Enjoy these little gems at your next gathering, especially with a hot cuppa tea!

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Yields 10 -12 cookies


 

Lavender Cream Cookies


 

2 cups hazelnut or almond flour

1/4 teaspoon Himalayan pink salt

1/4 cup coconut oil, melted

1/4 cup 100% maple syrup

1/2 teaspoon pure vanilla extract

1 drop lavender oil

Optional – Sprinkle dried lavender atop each cookie


 

Pre-heat the oven at 350.  Stir together the dry ingredients in a medium bowl.  Separately, whisk together all wet ingredients and stir into the dry ingredients.  Roll out dough between two sheets of parchment and cut into small circles. Bake for 7-9 minutes, until just golden brown around the edges. Remove from the oven and place the cookies on a cooling rack.


 

Coconut Butter Icing:


 

1/4 cup coconut butter

2 teaspoons 100% maple syrup or honey

1/2 teaspoon lemon juice

1/4 teaspoon vanilla

1/4 cup coconut milk


 

Mix all ingredients over very low heat.  Allow to cool.


 

To assemble cookies:

Using about 1-2 teaspoons of icing, gently spread onto cooled lavender cookies. Sandwich together and set aside. Repeat with remaining cookies. Enjoy!