India Ladoo Cupcakes

I don't know why, but I really love Indian food and their festival ladoos!
If you've never had an authentic ladoo, go to the Asian market and test them out
OR make these India Ladoo Cupcakes- because they taste like the real deal
(minus all the toxic additives and weird but uniquely satisfying texture)
topped with some maple butter cream frosting. Yummm.

Basically what I am saying is, try these out to get comfortably out of your comfort zone ;)

Ingredients
2 cups sifted Carthage Mill’s soft red wheat flour

1 teaspoon baking soda

2 Tbsp ground cardamon

2 tsp saffron

⅔ cup grassfed butter

1 teaspoon vanilla extract

1 ½ cups coconut sugar, finely ground

3 pasture raised eggs

1 cup grassfed milk

12 Tbsp lemon juice

Icing

16 ounces organic cream cheese

1/4 cup Homestead Heritage maple syrup

12 Tbsp grassfed butter

1 tsp vanilla extract

Directions

Preheat oven to 350 degrees F and line cupcake pans with liners.

Sift together the flour, baking soda, cardamon, then mix in the saffron, set aside.

Next in a food processor, process butter until it creates a cream then add and mix in coconut sugar.
After butter and sugar are well combined, add in vanilla, eggs, milk and lemon juice. Mix until smooth.

Last add in the flour mixture and combine until lumps disappear, careful not to over process.

Pour in the cup cake mixture and bake until cupcakes bounce back when touched, about 30 minutes.
Slightly in center is ok!

Pull out and cool completely. While cooling make icing.

Icing

Place all ingredients for icing inside a food processor or electric mixer.
Pulse (or mix if using mixer) ingredients until icing is smooth- careful not to over process.

Icing is easiest to spread at room temperature.

When cupcakes are cooled and icing is complete, top with a generous amount of icing and enjoy!