Gluten-Free Vegan Serves 12-14

Ingredients

• 1 1/2 Cup Vegan Butter
• 3 Limes Zest
• 1 1/2 Cup Coconut Sugar
• Juice of 1 Lime
• 1 1/2 Cups Cashew Yogurt
• 1/4 Cup Almond Flour
• 1 cup Coconut Flour
• 2/3 Cup Shredded Coconut
• 1 tsp Baking Soda

Curd

• 1/4 Cup Vegan Butter
• 1/2 Cup Coconut Sugar
• Juice of 2 Limes
• 1/4 Cups Cashew Yogurt

Frosting

• 1 Can Coconut Milk Full Fat
• 4 oz Vegan Cream Cheese
• 1 tsp Cream of Tartar
• Zest of 1 Lime
• 1/2 Cup Vegan Butter
• 1 1/4 Cup Powdered Coconut Sugar

Directions

In a medium bowl, combine flour, baking soda, coconut, and zest. Mix well and set aside. In a separate bowl, combine butter, sugars, yogurt, and juice. Once the wet mixture is combined, slowly mix in the dry ingredients. Pour batter into cupcake tins (I use parchment-lined cups for nonstick) and bake at 375 until a toothpick comes out clean. Let cool in pans for 5 minutes before transferring to a wire rack to cool completely.

For the curd, combine yogurt, sugar, and juice in a pot. Transfer to the stove and cook over medium heat until it thickens. Once the sauce can coat the back of the spoon, remove from heat and add butter. Set aside to cool.

For frosting, combine all ingredients into a mixer and blend until fluffy. When assembling, cut out a hole in the center of the cupcake add curd and pipe frosting on top. I like to garnish with coconut flakes, zest, or even slices of lime. Enjoy!