Servings: 12
Ingredients
For the cupcakes:
- 2 cup almond flour
- ½ cup arrowroot starch
- 1 tsp baking soda
- ½ tsp sea salt
- 4 eggs
- ¼ cup unsweetened non-dairy milk
- ¼ coconut oil melted
- 2 tsp lemon juice
- 2 tsp vanilla extract
- ½ cup honey
- 8 drops doTERRA lemon essential oil sub 2 tsp organic lemon zest
For the blueberry preserve:
- 1 cup wild blueberries
- 1 tbsp chia seeds
For the icing:
- 1 can full-fat coconut milk chilled overnight in the fridge
- 2 tbsp raw honey
- 1 tsp vanilla extract
Instructions
For the cupcakes:
- Preheat oven to 350F and place liners in the cupcake pan.
- Combine the almond flour, arrowroot starch, baking soda and salt in a large bowl. Mix and set aside.
- In a separate bowl, mix the eggs, milk, coconut oil, lemon juice, vanilla honey, and lemon essential oil. Pour into the dry ingredients and stir until well combined.
- Distribute the cupcake batter evenly amongst the liners.
- Bake in the oven for about 15 minutes or until the inserted toothpick comes out clear.
- Remove cupcakes from pan and place on a cooling rack.
For the blueberry preserve:
- In the meantime, add blueberries to a small sauce pan and cook over medium heat until soft (about 10 minutes).
- Add chia seeds and honey. Stir well.
- If you’d like a smoother filling, purée with an immersion blender.
- Set aside and allow preserve to thicken and cool.
For the lemon coconut cream icing:
- Drain any excess liquid from the coconut cans.
- Scoop cold coconut milk into a stand-mixer bowl.
- Add honey, vanilla and lemon essential oil (if using).
- Whip on high until soft peaks form.
To assemble:
- When the cupcakes have cooled, use a corer (or a knife) to cut out a shallow hole in the top of the cupcake.
- Fill the holes with the blueberry preserve.
- Top with coconut icing and serve immediately.