¼ cup coconut oil
¾ cup raw cane sugar or coconut sugar
2 eggs, lightly beaten (feel free to use an egg alternative such as flax "eggs")
1 tablespoon organic vanilla extract
1½ cup gluten-free all-purpose flour blend of your choice (gum free)
2 teaspoons baking powder
¼ teaspoon sea salt
½ cup dairy-free milk (I use unsweetened coconut milk, but any milk of your choice will work - dairy or dairy-free)
Preheat oven to 350F. Line 12-section muffin pan with paper liners (or omit liners and grease the pan, if you prefer). In a mixing bowl, combine coconut oil and sugar and mix until smooth sugar. Add eggs and vanilla; stir until mixture is uniform. In a separate bowl, whisk flour, baking powder and salt. Add half of flour mixture to sugar mixture; stir. Pour in milk substitute; stir, then add remaining flour and stir until batter is smooth. Spoon batter into prepared pan. Bake 12-15 minutes, just until cupcakes rise and turn light golden brown on top. Remove from oven to cool, then frost as desired.
PRIDE Rainbow Frosting
You’ll need at least 24 (double above recipe) cupcakes frosted to make the rainbow- red, orange, yellow, green, blue, purple.
Chemical-Free natural food colouring (to use after icing is mixed)
2/3 cup of grass-fed organic butter
2 tablespoons of organic milk
1 cup of organic cane sugar
2 tablespoons of arrowroot powder
1 teaspoon of organic vanilla extract
Add all ingredients to mixer and mix until smooth. Put icing in side bowl and add small amounts back in mixer with desired coloured. Enjoy the decorating process!