Coconut Lime Cupcakes (Paleo, Low carb, Nut free)

As I quickly approach the dawn of  my sophomore year, here is a nice compilation of the fact I have learned during my first year as a university student:

1. Living on the edge includes wearing crop tops to a business casual event.

2. Freshman engineers have the  great opportunity to learn all the computer programming  skills needed to do absolutely nothing useful.

3. Instructing students to go to cemeteries for  a biology assignment is apparently entirely reasonable.

4. Certain male flies present their mates with food for “prolonged copulation”. Basically, give her food, she’ll have longer sex. Most reasonable thing I’ve read all semester.

5. Math finals can be so taxing  that they make your  classmates consider taking preworkout beforehand.

6. Some male animals gather at hotspots of women, show off their goods, compete, and hope to be selected by a mate, which is an accurate representation of most gyms including my own.

7. Having a bag of food heavier than you backpack is a set-up for a good day.

8. I still know close to literally nothing  about computer  science after 16 weeks of pretending  to learn it.

9. Napping  is definitely not overrated.

10.And finally, French fries, chocolate, and hugs are still all I need in life.

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Another  thing I learned? Coconut + lime = happiness. So join me in this perfect summery happiness ❤

Coconut  Lime  Cupcakes

Makes 12 cupcakes

Ingredients: 

Cupcakes

6 eggs, whisked

1/2 cup coconut flour

1/2 cup coconut oil, melted

1/4 cup + 1 Tablespoon  maple syrup

1/2 teaspoon vanilla extract

1/2 teaspoon baking powder

2 Tablespoons lime zest

1 Tablespoon + 1 teaspoon lime juice

1/4 teaspoon salt

2 Tablespoon coconut shreds

Frosting

Cream from 2 cans of full-fat coconut milk (refrigerate overnight, scoop out cream)

1/4 cup maple syrup

1/2 teaspoon vanilla extract

2 Tablespoons lime  zest for garnish

Direction:

1. Preheat oven to 350 deg F
2. Combine whisked eggs  and coconut flour until a smooth paste forms in a large bowl
3. Incorporate the rest of  the Cupcake  ingredients with the egg/flour paste until smooth
4. Pour batter  into  lined muffin tins.
5.   Bake for about 25 minutes, or until an inserted knife comes out clean.
6. Cool completely
7. With a hand mixer, whip the coconut  cream, maple syrup, and vanilla extract in a large bowl until smooth
8. Spoon frosting over cooled cupcakes and garnish with  lime zest
9. Enjoy!

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