CINNAMON SCROLL CUPCAKES

Ingredients

Cupcakes

• 1.5 cups almond flour
• ½ cup tapioca flour or arrowroot
• ½ tsp bicarb soda
• ½ tsp baking powder
• ½ cup coconut sugar
• 2 tsp ground cinnamon
• 3 tbsp coconut oil, melted and cooled
• 2 eggs
• 1 cup Milky Almonds Original Milk
• ½ cup pecans chopped finely

Frosting

• 1 cup powdered sugar
• 2 tbsp almond milk
• ½ tsp vanilla extract

Directions

1. Preheat oven to 175 degrees C
2. Place 12 patty pans in a muffin tin
3. Combine almond flour, tapioca flour, bicarb soda, baking powder, coconut sugar and cinnamon and stir well
4. Crack the eggs into a medium and whisk together with a fork
5. Add the coconut oil and stir well
6. Add almond milk and stir
7. Add wet ingredients to dry ingredients stirring as minimally as possible
8. Scoop mixture into patty pan, filling about ¾ full
9. Bake for 20-25 minutes depending on how gooey you want your cupcakes
10. While baking, combine frosting ingredients in a bowl
11. Once cupcakes have cooled, drizzle frosting over cupcakes and enjoy!