Cocktails and Cupcakes

Ingredients (serves 12)

For the Cupcakes

• 1 cup sorghum flour or brown rice flour
• 1 cup tapioca starch
• 1 cup sugar
• 1/2 teaspoon sea salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon guar gum
• ½ cup coconut milk
• ½ cup pineapple juice
• 1 flax egg {1 T flax meal + 3 T water}
• 3 tablespoons coconut oil
• 1 t vanilla
• 2 t lime juice
• 1 bunch mint leaves
• ¼ cup unsweetened coconut flakes

For the Frosting

• 1 cup vegan shortening
• 3 1/2 cups powdered sugar
• 1 1/2 teaspoons lime juice
• 1/4 cup coconut milk
• 1/2 teaspoon mint leaves, minced
• zest of one lime
• coconut for garnish

Instructions

Prepare flax egg. Set aside.

Combine dry ingredients.

Chiffonade mint leaves into small pieces, mashing & bruising as you do so. Mix with lime juice and microwave for 10 seconds to release mint flavor.

In a mixing bowl, combine wet ingredients. Slowly mix in dry ingredients with mixer.

Fold in mint, lime & coconut.

Divide batter evenly into muffin cups. Bake for ~17 minutes at 350 degrees.

Remove from oven and let cool slightly before transferring cupcakes to cooling rack to cool completely.

While cupcakes are baking, prepare frosting so flavors can start to meld.

Combine coconut milk, lime juice, zest, and mint. Microwave for 10 seconds to release mint flavor.

Mix all frosting ingredients and beat on high speed until fluffy.

When cupcakes are completely cooled, brush tops with lime juice then top with frosting. Sprinkle with extra coconut and lime zest. Garnish with lime wedges and mint leaves.

What cocktail would you want to eat in cupcake form?

*If you want to know why I bothered making these delicious treats gluten-free AND vegan, read today’s post on tiny sneakers.