Peppermint Cupcake

Ingredients:

Cupcake:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• pinch of sea salt
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/4 cup coconut oil
• 1/3 cup honey
• 4 free range eggs
• 2 teaspoons vanilla 

Icing:

• 1/2 cup coconut oil
• 1/2 cup coconut butter
• 2 tablespoons honey
• 2 teaspoons pure peppermint extract
• set aside 2 squares of Lindt 90% chocolate

Directions:

Cupcake

• Preheat oven to 350 degrees F
• In a large bowl combine almond and coconut flours, sea salt, baking soda, and cinnamon
• In a microwave safe bowl add coconut oil and honey and heat for 45 seconds
• add liquid mixture to the flour mixture
• add eggs and vanilla
• mix well for 2 minutes
• scoop batter into cupcake tins
• bake for 12-15 minutes

Icing:

• In a microwave safe bowl, heat coconut oil and butter, and honey for 20 seconds 
• stir in peppermint 
• pour icing on top of cooled cupcakes
• with a cheese grater, shread chocolate over top of the cupcakes
• enjoy!