Cupcake Instructions:

1. Preheat oven to 350°. Prepare muffin pan with paper liners. Lightly spray paper liners with coconut oil spray.
2. In a large bowl, whisk together the melted coconut oil, sweetener, coconut milk, eggs, vanilla, and rum extract.
3. In a medium sized bowl mix the almond flour, coconut flour, nutmeg, baking powder, and sea salt.
4. Add dry mix to the egg mixture and mix well.
5. Fill the cupcake liners three-fourths full.
6. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool in pan for 5-10 minutes and then remove from pan and cool on a wire rack.

Frosting Instructions:

1. To powder the sweetener blend it for a few seconds in a blender or coffee grinder. It’s best to use powdered sweetener in the frosting.
2. Put all ingredients, except coconut oil, in medium size bowl and beat until smooth. Add in the coconut oil and mix until well blended.
3. Spread frosting on completely cooled cupcakes. Optional – sprinkle lightly with ground nutmeg.
4. If needed you can store the cupcakes in the refrigerator to stiffen up the frosting a little.