Vanilla Bean Cannoli Cupcakes
If you grew up in an Italian household like me, I’m sure one of your favorite parts of the holidays are cannolis! Cannolis are something that I thought I had to give up when I became gluten free, but boy was I wrong!
This weekend we celebrated Mitchell’s birthday and my best friend’s birthday. I wanted to make something different for them and the first thing that came to my mind were cannolis! These vanilla bean cannoli cupcakes do not disappoint. Check out the recipe below!
Makes 12 cupcakes
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
For the frosting
½ cup palm shortening
¼ cup raw honey
1 teaspoon vanilla
¼ cup arrowroot powder
¼ cup coconut flour
1 teaspoon coconut oil, melted
Dairy free chocolate chips (I like Enjoy Life brand)
For the cupcakes
4 eggs
½ cup coconut milk
¼ coconut oil, melted
1 tablespoon vanilla extract
¼ cup pure maple syrup
¼ cup coconut sugar
2 cups almond flour
1/3 cup tapioca flour
Instructions:
For the frosting
Place all ingredients in food mixer. If you do not have one, mix together with a whisk.
For the cupcakes
Preheat the oven to 350.
Whisk together all ingredients until smooth.
Place muffin liners in cupcake mold.
Fill each cupcake mold ¾ full.
Bake for 20 minutes or until the cupcake passes the fork trick.
Let cool for 30 minutes before frosting.
Once frosted, sprinkle chocolate chips on top.
Store the cupcakes in the fridge for up to 5 days.
