purple nut, a cupcake

So, when I procrastinate.. I look at food blogs. Or facebook. But this afternoon.. I was on a favorite blog of mine.. and came across a recipe I had all the ingredients for.. and one that I could easily tweak to fit in my diet. I think it took me about 10 seconds to decide to stop what I was doing and get to baking..
Here's my version of her version. makes 20 mini cupcakes..

Oven! 325.
2 tablespoons organic coconut oil
1/4 cup almond flour
2 tsp pure vanilla extract
2 cups unsweetened shredded coconut, ground to a meal (I used a coffee grinder)
1 tbsp rice protein powder (or she says 1 tbsp sifted coconut flour Or 2 tbsp brown rice flour)
1/4 cup whole coconut milk
1/4 cup honey
1/2 tsp almond extract (she used a 1/4 tsp stevia here.. but I don't need the cupcakes to be so sweet)
1/8 teaspoon sea salt
3 large eggs.. (there are SO many ways to replace eggs in a recipe.. this time I used 1/4 cup apple sauce and 1/2 tsp baking powder (for 1 egg) and for the other 2 -> 2 tbsp flax seeds mixed with 6 tbsp warm water and let to sit for a few minutes)
1/2 teaspoon aluminum-free baking powder

Mix the dry ingredients in one bowl, the wet ones in another.. then combine. Grease your mini muffin pan and fill up 20 mini muffins. Rap muffin tin gently on the counter to pop air bubbles. Bake for 18-20 minutes, until springy and firm to the touch. Remove from the pan when they are cool to the touch. If you don't they'll fall apart. Then let them cool some more.

For the frosting..
I used the cashew creme frosting from my last blog, because I had left overs, and I mixed it with more vanilla, cinnamon, and a plum sauce a friend of mine made - by heating small sour plums with honey and water..
Basically, I took two jars of leftovers in the fridge and mixed them together.. because my fridge was too full. I am thankful for my full fridge :)