Lemon Poppy Seed Cupcakes with Lemon Frosting

Ingredients

1/2 cup coconut flour
1/2 cup white rice flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 eggs
1/2 cup canola oil
1/2 cup superfine sugar
1/2 teaspoon poppy seeds
1 teaspoon organic lemon extract
zest of 1 lemon

Frosting:
3 cups of powdered sugar
1 cup butter (softened)
1 teaspoon vanilla
1 to 2 tablespoons cream
zest from half lemon
1 to 2 tablespoon lemon juice

Instructions

In a bowl combine the coconut flour,white rice flour,salt,baking soda,poppy seeds. In another mix together the eggs,canola oil,sugar,lemon extract,lemon zest. Mix wet ingredients then add to the flour mixture. Mix well.

Pour only about 1/4 into prepared muffin cups.

Bake about 15 to 20 minutes.

Cool completely before frosting.

Frosting:

Using a stand or hand mixer. Add the powdered sugar and the butter. blend on low. When all blended turn up to next highest speed and blend for 3 minutes. Add vanilla and cream, and the lemon juice and zest.