The girls and I made cupcakes on this windy second day of May. After they cooled we topped them with melted dark (dairy-free) chocolate, and then dipped half of them in toasted coconut.
This recipe is inspired by one from Cooking With Coconut Flour.
Gluten-free Coconut Cupcakes
Beat with electric mixer:
1/4 cup liquified coconut oil
1/2 cup honey
1/2 cup apple sauce
1/4 to 1/2 tsp vanilla liquid stevia
1 tsp sea salt
10 eggs, I like to beat them in one at a time
Add:
1 cup sifted coconut flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp xanthan gum
Beat again.
Fill unbleached muffin cups nearly full.
Bake at 350 for about 24 minutes.
Makes about 18.
Meagan says
I just found this recipe. Oh Kelly, as usual your cakes look so delicious!
Maya says
Hi Kelly!
I know you posted your coconut cupcakes recipe in 2008 but I just found it today and gave it a shot. I had some trouble with the cupcakes burning on the bottom and sticking to the cupcake pans, but that’s my own fault for not putting in cupcake liners (well, I didn’t have any and it was pouring outside so I chose the lazy path…). Also, I’m wondering if I should have lowered the heat a bit since my oven tends to cook things a little faster. Finally, can the the type of honey I chose yield a darker looking cupcake? My looked more like the colour of maple syrup rather than being golden coloured…
Anyhow, the cupcakes were a hit with my folks and my daughter, who isn’t allergic to gluten but can’t have dairy.
Alexis says
Hi Kelly, Do you think these could be made as a cake? If so, how long do you think it would need to cook; maybe 45 minutes?