Almond Butter Cupcakes with Cocoa Buttercream

• 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

• ½ stick butter room temperature
• ¼ cup cocoa powder
• Pinch of Kevala Fleur de Sel
• 2 cups powdered sugar
• 2 tbsp milk

Instructions

1. 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.
2. 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.
3. 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.
4. Enjoy!