Coconut Flour Cupcakes (Gluten Free, Sugar Free)
By: Hannah Healy
Published: Thursday, December 6, 2012 - 6:08pm

Ingredients




Cupcakes:
3/4 cup coconut flour
1 1/2 tsp. baking powder
1/8 tsp salt
1/3 cup palm sugar or xylitol (I used xylitol)
6 tbsp. butter or coconut oil
3 eggs
1 tsp. vanilla
3/4 cup milk
4 tbsp. sparkling water ( I use this to make it more fluffy because of the bubbles)
Chocolate frosting:
1/4 cup cocoa powder
3 tbsp. butter or coconut oil
1 tbsp. milk
1 tbsp. palm sugar
add mixture to whipping cream

Preparation

1 Bake cupcakes at 350 degrees for 20-25 minutes. Let cupcakes cool completely before frosting them. 2 Frosting base: 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 1 carton of heavy whipping cream (size depends on how many cupcakes you make) 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 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.

About

I’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: