RECIPE
Gluten-Free Coconut Cupcakes
YIELD
10 cupcakes
TYPE
Paleo
BAKE TIME
18 minutes
LEVEL
Beginner
Dry Ingredients
1
Start by adding the cassava flour, shredded coconut, coconut flour, baking soda, and salt into a mixing bowl. Use a whisk or fork to blend until fully combined.
NEXT
Wet Ingredients
2
Next, add eggs, coconut milk, coconut sugar, melted coconut oil, and vanilla extract into a separate bowl. Whisk together until fully combined.
NEXT
Mix & Set
3
Then pour the dry mixture into the wet mixture, and stir until combined. (Do not over mix.) Let the batter sit for 3-5 minutes.
NEXT
Baking
4
Bake the cupcakes at 400 degrees for 6 minutes, and then turn the temperature to 350 degrees and bake for an additional 10-12 minutes. (Check with a toothpick or fork before removing.)
NEXT
Cooling
5
If you used parchment paper liners, remove them from the pan immediately. (I usually stick a fork in to pop them out.) Set them on a cooling rack until they're room temperature.
NEXT
Coconut Frosting
6
Add the thick part of the coconut cream from the top of the can, and powdered sugar into your chilled mixing bowl. Whip the mixture on high with an electric hand or stand mixer for a few minutes until it becomes thicker.
NEXT
Frosting
7
To frost, add a generous dollop on top, and use the back of a spoon to spread around. Once they're frosted, place them in the refrigerator to set for about 15 minutes. Enjoy!
VIEW MORE
Gluten-Free Coconut Cupcakes