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Recipe and image by ColleensHealthyLife
Rated 5.0 stars by 2 users
Desserts
9
45 minutes
Bite into these adorable coconut butter bunny cupcakes, free of dairy and gluten. These are perfect for Spring and are kid friendly. Dairy-Free, Gluten-Free.
1 cup Cassava flour
1 tbsp arrowroot flour
2 tsp baking powder
1/2 tsp salt
2 egg whites
3/4 cup organic cane sugar
6 tbsp grass fed butter
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 cup milk
1 cup Artisana Organics Coconut Butter
1/4 cup honey
1 tsp vanilla extract
4-6 tbsp milk (can use coconut milk as a vegan alternative)
Whisk dry ingredients together in 1 bowl
Beat egg whites, and add in 1/4 cup sugar beating until foamy in a 2nd bowl
In a 3rd bowl beat butter until smooth, then add remaining 1/2 cup sugar and beat
Slowly add in strawberry purƩe and dry ingredients into the butter bowl, beating continuously.Then, add in extracts and milk, and mix. After that, add in egg white mixture and beat until smooth
Pour into 9 cupcake liners and bake at 350 for 17-18 minutes
After 5-10min remove cupcakes from pan to a cooling rack to finish cooling
Process frosting ingredients together until smooth and place in a piping bag, or simply spread overtop cupcakes
Sprinkle coconut flakes overtop
For ears cut marshmallows in half (yes you can use my homemade protein marshmallows!), and dip in naturally colored pink sprinkles
Use mini chocolate chips for eyes and naturally colored pink chocolate gems for noses
Enjoy!
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