Chia Cupcakes

For Starters:

1. Mix 1/3 cup light coconut milk and 1 tsp lemon juice to make buttermilk
2. Mix 1 cup rice flour and 1/2 cup tapioca flour to make a gluten free baking flour mix OR mix 1/3 cup almond flour, 1/3 cup tapioca starch, 1/3 cup potato starch (also need to add an extra ¼ tsp xantham gum to the 1 tsp xamtham gum in the recipe)

Frosting:

• 4 Tbs cocoa powder
• 1/2 cp heavy coconut milk
• 2 Tbs + 2 tsp coconut oil
• 1/4 tsp nutmeg
• 4 Tbs + 2 tsp honey
• 1/2 tsp cinnamon
• 8 Tbs tapioca flour

Put milk, coconut oil, honey, nutmeg, and cinnamon in saucepan on medium heat, continually stir until just comes to a simmer. Remove from heat and pour over cocoa powder and tapioca flour. Stir together and put in fridge for 1 hr or until chilled.

Cupcake Batter:

• 9 Tbs cocoa powder
• 3 Tbs coconut oil, 2.5 tsp honey
• 1 cup baking flour mix
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cloves
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cp unsalted butter
• 1/2 tsp ginger
• 2/3 cp honey
• 1 tsp cardamom
• 2 eggs room temp
• 5 Tbs buttermilk
• 1 tsp xantham gum (1 ¼ tsp if chose the almond flour mixture above)

Directions

1. Preheat oven to 325 degrees F and put liners in muffin tin.
2. Melt on low on stove the cocoa, coconut oil, and honey.
3. Whisk flour mix, baking soda, salt, and spices. (if you want plain chocolate cupcakes, leave out the spices in the batter.)
4. In bowl cream butter and honey. Add chocolate. Add eggs one at a time. Alternate adding flour and buttermilk until fully incorporated.
5. Fill cupcake liners about 3/4 full. Bake for about 15 minutes or until toothpick comes out clean.