Orange Creamsicle Cupcakes


1/2 cup coconut flour

1/4 teaspoon baking soda

1/4 teaspoon Real Salt

4 eggs, preferably pastured

1/3 cup coconut oil or butter, softened

1/2 cup honey

1 tablespoon vanilla extract

1/2 teaspoon orange zest


1. Preheat oven to 350 degrees. Line muffin pan with liners. (I love the parchment paper kind!)

2. Combine dry ingredients in a medium size bowl. Add wet ingredients and whisk to blend.

3. Fill cupcake liners with batter about 3/4 of the way full. Makes about eight cupcakes. Bake for 20 minutes or until a toothpick inserted near center comes out clean. Cool and frost.

Orange Creamsicle Frosting


1/4 cup honey

2 egg whites

13 tablespoons butter, softened

1/4 teaspoon Real Salt

1/2 teaspoon vanilla

1/2 teaspoon orange zest


1. Heat honey in a small saucepan over medium heat until mixture bubbles and darkens, about 5-10 minutes.

2. Place egg whites in a small bowl. Add salt. Whip on medium speed using a hand mixer. When the eggs start to froth increase speed to high and slowly pour in the heated honey with a thin and steady stream over the course on about one minute.

3. Continue mixing on high as the frosting fluffs and thickens to become glossy and stiff.

4. Reduce mixer speed to medium-low and add butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla and orange zest.

5. Continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl, and continue beating until frosting is completely smooth. Keep frosting at room temperature in using the same day.