Organic coconut flour, flax meal and hulled hemp seeds really add depth, texture, flavor and wholesome goodness to a fantastically balanced treat. These cupcakes can be enjoyed with or without frosting, making it even more versatile and suitable for just about all dietary types.
2 1/3 c. AP flour
1/2 c. organic coconut flour
1/3 c. flax meal
2 tbsp. hulled hemp seeds
2 c. pure cane sugar
2 tsp.pumpkin pie spice
2 tsp. baking soda
1 tsp. salt or to taste
1 1/3 c. canola oil
2/3 c. buttermilk
2 large eggs
1 1/2 c. freshly grated carrot
20 oz. crushed pineapple, well drained
1 c. chopped white baking chocolate
1/4 c. chopped pecans
1 1/2 tsp. vanilla extract
1/2 tsp. cacao extract, optional
Preheat oven to 350*F.
Combine dry ingredients, mixing well in a medium bowl.
In another large bowl, cream sugar, oil, buttermilk and eggs until evenly blended and smooth.
Slowly add dry ingredients to creamed mixture, careful not to over mix, but stirring to incorporate ingredients well.
Once all dry ingredients are incorporated, fold and stir in carrot, pineapple, white chocolate and pecans.
Line cupcake pans with cups and fill 2/3 full.
Bake for 20 minutes or until toothpick inserted comes out clean.
Cool for several minutes then transfer to cooling rack to cool completely and clear up space for baking remaining cupcakes if needed.
Makes 3 dozen.
1 lb. confectioner's sugar
4 oz. Neufchatel
2 tbsp. butter
pinch of salt
1 tsp. vanilla
1/2 tsp. cacao extract
Blend cream cheese and butter.
Gradually add sugar and beat until light and fluffy.
Add extracts and continue until cohesive.
If too thick, you may add a teaspoon or so of buttermilk to make desired spreading consistency.