This phenomenon was just brought to my attention. Apparently, when you cook sunflower seed butter, the chlorogenic acid that naturally occurs reacts and turns green. It gets richer in color as it cools ~ kind of swampy, but my girls thought it was pretty cool, so there you go!
- 5 eggs, separated
- 4 dates, pitted and finely chopped
- 2 cups of diced apples, cored and peeled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon organic butter or ghee, melted and cooled
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 cup sunflower seed butter
- 1/4 cup coconut flour
- pinch of salt
- Cream of Coconut, 15 ounce can, refrigerated in can for about an hour
(NOTE: all cream of coconut is not created equal ~ check the labels for sugar inclusion)
- 1/2 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/8 cup raw honey
- Preheat oven to 350 degrees F. Grease a mini muffin pan.
- In a metal mixing bowl, whisk egg whites until stiff peaks form.
- Fold in remaining cupcake ingredients (including egg yolks).
- Spoon batter into the muffin pan.
- Bake for 10 minutes. Remove from pan and repeat if you have additional batter. Makes about 30-35 mini cupcakes.
- For the frosting, open the refrigerated cream of coconut can. Spoon the solid mixture off the top. Discard liquid portion. Place cream in a mixing bowl with the remaining icing ingredients. Blend until smooth.
- Frost cooled cupcakes (a little goes a long way!).