Preparation time: 45 minutes
Yield: 9 servings

Ingredients:

Cupcakes

• ½ cup coconut flour
• ⅓ cup almond flour
• ½ cup melted butter
• 1 sachet of Bolero Coconut
• 4 large eggs at room temperature
• ½ tsp salt
• ½ tsp baking powder
• ¼ cup almond milk (or more)

Pumpkin Icing

• 120 ml melted cream cheese
• 2 tbsp pumpkin puree
• 1 tbsp Bolero Almond

Jack O’Lantern Face

• 2 drops of black food coloring
• 2 tbsp pumpkin icing

How to Prepare:

Cupcakes

1. Preheat the oven to 180°C.
2. In a bowl, whisk together the melted butter and Bolero Coconut until smooth and creamy.
3. Add the eggs one at a time while continuing to whisk.
4. Incorporate the coconut flour, almond flour, almond milk, baking powder, and salt. Whisk until the batter is smooth.
5. If the batter is too stiff, you can add more almond milk or water.
6. Line a muffin tin with 9 cupcake liners.
7. Spoon the batter evenly into the cupcake liners.
8. Bake the cupcakes for about 20-25 minutes until they are firm.
9. Remove the cupcakes from the oven and set them aside to cool.

Pumpkin Icing

1. Combine the icing ingredients in a bowl and mix until smooth.

Jack O’Lantern Face

1. Take a couple of tablespoons of the pumpkin icing and place it in a small bowl.
2. Stir in two drops of black food coloring and mix until it’s evenly colored.
3. Spoon the mixture into a piping bag.

Piping

1. Spread the pumpkin icing over the cupcakes.
2. Use the black icing to pipe Jack O’Lantern faces.
3. Serve the muffins.

Bon Appétit!