AIP Holiday Cupcakes

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5 from 1 vote

These quick and easy AIP cupcakes are perfect for all of your holiday needs.

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Snack

Cuisine: American

Servings: cupcakes

Calories: 178kcal

Author: Allianna Moximchalk

Cost: $7

Equipment

muffin/cupcake pan
silicone baking cups
mixing bowls
measuring cups
measuring spoons

Ingredients

1/3 cup pure maple syrup
3 tbsp vanilla powder
1/4 cup olive oil
3/4 cup un-sweetened applesauce
1/2 cup tapioca flour
1/2 cup tigernut flour
1/2 cup cassava flour
1 tsp baking soda
1 whole lemon zested
1 gelatin egg

For the gelatin egg: (for vegan, sub for flax egg)

2 tbsp boiling water
1 tbsp gelatin
1 tbsp apple cider vinegar

For the frosting:

1/4 cup tapioca flour
1 cup palm oil shortening
1/4 cup maple syrup
2 tbsp coconut milk

To garnish:

8 sprigs fresh rosemary
1/4 cup pomegranate seeds

Instructions

For the gelatin egg:

Place the gelatin in a bowl and slowly add in the boiling water while whisking the water in. Whisk until an egg like consistency forms (1 min.) Do not stop whisking or one big clump will form and you will have to start over.

For the cupcakes:

Preheat your oven to 350. I suggest using silicone muffin liners as paper ones will stick to the cupcake. Mix all dry ingredients, then mix in all wet ingredients. Divide the batter into 8 cupcakes. Place in the oven for 20 minutes.

For the frosting:

Mix all ingredients in a bowl with a handheld mixer until a frosting consistency forms.

To garnish:

Frost with a piping bag or spoon and place the rosemary sprigs upside down. Sprinkle the pomegranate seeds to add a fun touch. ENJOY!

Notes

Place the cupcakes in the fridge for up to a week. I suggest waiting to frost them prior to eating.

This recipe was inspired by Heal Me Delicious.

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