Today (4/10) is my mom’s birthday so I whipped up a batch of cupcakes. I decided to go with coconut flour cupcakes and they were really good. I would not call them health food but I do like that they are full of protein (lots of eggs) and are grain free.
They are very moist and dense- we really enjoyed them!! Here is the original recipe I pulled from. It was for a double layer cake, so I halved the recipe.
Gluten Free Coconut Flour Cupcakes
• 1 1/4 sticks softened butter
• 1 1/4 plus 1 tablespoon cup sugar
• 4 large eggs
• 1 egg yolk
• 1 cup coconut flour, sifted
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 3/4 cups of milk plus 1 tablespoon (I use Coconut Milk Beverage)
• 1 tablespoon real vanilla
• 1 tablespoon of shredded coconut (optional)
1.Preheat oven to 350 degrees.
2.Line cupcake pan with 12 paper liners (I sprayed mine with non stick spray (make sure this is gluten free).
3.Using a handheld or stand mixer beat the butter and sugar together for on medium high speed five minutes, until light and fluffy. You will need to scrape the bowl occasionally.
4.Add the egg yolk into the butter and sugar mixture and beat together until well blended.
5.Add the remainder of the eggs in one at a time, beat the mixture each time you add an egg.
6.In a separate bowl, combine all the dry ingredients.
7.Add the vanilla to the milk.
8.With your mixer on low speed, alternate adding the flour and milk to the butter and egg mixture a few tablespoons at a time until combined.
9.Beat the cake batter an additional 5 minutes (the texture will end up sort of like the texture of frosting).
10.Spoon the batter into the cupcake liners and smooth out the tops. It will almost fill each to the top.
11.Bake in a 350 degree oven for 30 minutes, or until toothpick inserted in center of cake comes out clean.
12.Cool completely and frost with Butter Cream Frosting! Sprinkle with shredded coconut if you like. (I used unsweetened)
makes 12 cupcakes
Notes:
* The batter has a very unique texture- almost a frosting texture.
* The edges of the cupcakes will probably brown slightly
* The tops will look slightly “crackly” when done
* After removing from the oven they will “fall” slightly.
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