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Coconut Flour Cupcakes (Gluten Free, Sugar Free)
Hannah Healy
12 cupcakes
BeginnerI’m so proud of these cupcakes! They are so cute! I tried another recipe before this one and the cupcakes didn’t turn out so well, so I went back to the drawing board and ended up with this recipe:
Total Steps
6
Ingredients
16
Tools Needed
1
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Healy Real Food VegetarianIngredients
- 3/4 cup coconut flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoons salt
- 1/3 cup palm sugar or xylitol
- 6 tablespoons butter or coconut oil
- 3 count eggs
- 1 teaspoons vanilla extract
- 3/4 cup milk
- 4 tablespoons sparkling water
- 1 carton heavy whipping cream
- 1/4 cup cocoa powder(optional)
- 3 tablespoons butter or coconut oil(optional)
- 1 tablespoons milk(optional)
- 1 tablespoons palm sugar(optional)
- coarsely blended fresh strawberries(optional)
- 1 teaspoons vanilla extract(optional)
Instructions
1
Step 1
Bake cupcakes at 350 degrees for 20-25 minutes. Let cupcakes cool completely before frosting them.
2
Step 2
Frosting base:
3
Step 3
For the frosting I made whipping cream and used this as the base and added the other flavors to it. I made chocolate, vanilla and strawberry.
4
Step 4
1 carton of heavy whipping cream (size depends on how many cupcakes you make)
5
Step 5
First get a carton of whipping cream and use a hand mixer to beat it until it is the consistency of whipped cream and forms stiff peaks.
6
Step 6
For the strawberry I added some coarsely blended fresh strawberries to the whipped cream. For vanilla I added 1 tsp. vanilla extract and for chocolate add the above mentioned chocolate mixture.