Going nuts for Coconuts...

Yesterday was my favorite kind of a Fall day…the sun was shining, it wasn’t cold, but you could still feel the crisp air! It reminded me of the days when my sister and I used to rake up all of the leaves and then jump right in! As I sat looking out my window, for inspiration, I saw this gigantic nut fall from a tree.. it looked like a baby coconut! Meantime, my son is jumping around in his crib (not napping). It’s driving me (coco)nuts! You know, just living the Mom life..

The beautiful weather made me think about everything light and airy.. Like in the movies, where they skip down busy streets? Maybe not.. maybe more of light and fluffy treats. Sponge cake sounds really good, but eh… kind of boring.

So, some nice soft and scrumptious coconut minis are the perfect solution!

The frosting is one of my favorites… who knew that orange and coconut (without rum) go so perfectly together?

I used this cupcake recipe as my guide!

Coconut Cupcakes with Orange Whipped Frosting

Ingredients

Cupcake:

1/4 cup coconut flour sifted (I use Bob’s Redmill)

2 TBSP unsweetened shredded coconut

1/2 tsp baking powder

1/4 tsp salt

3 TBSP butter, melted

1/4 cup Swerve

3 large eggs

1/2 tsp vanilla extract

2 TBSP milk (I use 2%)

Frosting:

1 cup Heavy whipping cream

2 TBSP Swerve confectioners

1 TBS Vanilla extract

1/2 tsp Orange extract

Instructions

Cupcakes:

Line cupcake pan with six liners, set aside.
Combine coconut flour, coconut, cinnamon, baking powder and salt in small bowl. In large bowl, whisk together eggs, Swerve, melted butter, vanilla, and milk until well combined.
Blend in dry mixture.
Spoon batter evenly into mini cupcake tray.
Bake at 400 degrees F for 10 minutes golden.