
Almond Butter Cupcakes with Cocoa Buttercream
Ingredients
For the cupcakes- 1 cup all purpose flour
- ¾ cup Kevala Sesame Flour
- ½ cup Kevala Almond Butter Creamy
- ¾ cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp Kevala Fleur de Sel
- 1 cup milk
- ½ cup Kevala Canola Oil
- 1 tsp pure vanilla extract
- 1 tbsp white vinegar or lemon juice
For the cocoa buttercream
- ½ stick butter room temperature
- ¼ cup cocoa powder
- Pinch of Kevala Fleur de Sel
- 2 cups powdered sugar
- 2 tbsp milk
Instructions
- Preheat the oven to 350°F, line a cupcake tin with baking cups, set aside, in a large mixing bowl, whisk together the flours, sugar, baking powder, baking soda, and fleur de sel, stir in the milk, canola oil, vanilla extract, vinegar, and almond butter until smooth.
- Divide batter evenly between baking cups, filling about 3/4 full, bake for 18-20 minutes then allow cupcakes to cool to room temperature before frosting. Set aside.
- In a bowl, mix together the butter, cocoa powder, and fleur de sel until smooth, beat in the powdered sugar and milk. Frost the cupcakes.
- Enjoy!