Pour 1/2 cup maple syrup into a small pot and bring to a boil, then
pour into mixing bowl, covering the butter and maple sugar, melting them.
To make the pastry, sift the
flour into a mixing bowl and rub or cut in the butter until the mixture resembles fine breadcrumbs.
Make vinaigrette: In a mixing bowl, whisk together lemon juice, vinegar, mustard, and a pinch of
salt into a mixing bowl.
Throw the sweet potato
into a mixing bowl along with the ground coriander, paprika, 1 tablespoon of the olive oil, salt and pepper.
Pour the
batter into a mixing bowl then, making sure the melted chocolate has cooled slightly, whisk the chocolate in with the batter until fully incorporated.
While the cupcakes are cooling, add the Greek yogurt, cream cheese, maple syrup, peanut butter and vanilla
extract into a mixing bowl.
Add the vanilla whey, coconut flour, peanut butter and almond
milk into a mixing bowl and mix them all together until combined.
If you are measuring by weight, which we strongly encourage, weigh the ingredients
into your mixing bowl in the order given.
For the crust, we pulled out butter, flour, and sugar, wildly throwing
amounts into a mixing bowl without regard to measurements (or consulting a real recipe).