Clean Confetti Cupcakes With Whipped Coconut Frosting | Clean Plates

Name: Clean Confetti Cupcakes With Whipped Coconut Frosting | Clean Plates
Ingredients: 2 cups (224g) blanched almond flour; ½ cup (72g) arrowroot; 4 scoops (31g) Youtheory® Vanilla Collagen Powder; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp fine sea salt; ½ cup plain full-fat yogurt, at room temperature; ¼ cup extra virgin olive oil; ¾ cup maple syrup; 2 large eggs, at room temperature; 1 tsp vanilla extract; 3 tbsp sprinkles, plus more for the top, optional; 2 13- to 14-oz cans coconut cream (look for a brand with no gums or stabilizers, like Let’s Do Organic); 1/3 cup light-colored honey; 1½ tsp vanilla extract; Pinch fine sea salt

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The easiest way to scoop out the coconut cream, is to open the cans from the bottom (in other words, turn the can upside down before opening). Pour off the water, then scoop out the cream.

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Ingredients

2 cups (224g) blanched almond flour
½ cup (72g) arrowroot
4 scoops (31g) Youtheory® Vanilla Collagen Powder
1 tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
½ cup plain full-fat yogurt, at room temperature
¼ cup extra virgin olive oil
¾ cup maple syrup
2 large eggs, at room temperature
1 tsp vanilla extract
3 tbsp sprinkles, plus more for the top, optional
2 13- to 14-oz cans coconut cream (look for a brand with no gums or stabilizers, like Let’s Do Organic)
1/3 cup light-colored honey
1½ tsp vanilla extract
Pinch fine sea salt