From Elana Amsterdam of Boulder, makes about 2 dozen mini cupcakes.
Ingredients
3 cups almond flour, sifted
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon vanilla
2 eggs
1/2 teaspoon apple cider vinegar
1/4 teaspoon orange zest
CHOCOLATE FROSTING
1 cup Dagoba chocodrops
1/2 cup grapeseed oil
Pinch salt
1 tablespoon vanilla
2 tablespoons agave nectar
Directions
Preheat oven to 300 degrees.
Sift almond flour into a large mixing bowl; add salt and baking soda.
In a smaller bowl, mix together oil, agave nectar, vanilla, eggs, vinegar and orange zest. Stir wet ingredients into dry.
Generously oil mini-muffin tins. Fill 2/3 full with batter.
Bake 15-20 minutes until tops are golden.
Cool for 30-45 minutes before frosting.
Frosting: In a small saucepan, melt chocodrops and grapeseed oil over very low heat. Stir in salt, vanilla and agave.
Place frosting in freezer for 15 minutes to cool.
Whip frosting with a hand blender until thick and fluffy. Spread over cupcakes.
