I made these cupcakes on Valentine’s Day this year for my son and his friends. The results were fantastic and everyone loved them.
It was the first time I had baked with coconut flour, and I realized how many possibilities there were from this wonderful, nutritious substance.
1/2 cup of organic coconut flour, sifted (I use Bob’s Red Mill)
1/2 teaspoon sea salt
1/4 teaspoon of aluminum-free baking soda
6 pasture-raised eggs
1/2 cup of real butter or organic, extra-virgin coconut oil (raw is a plus!)
1/2 cup of sucanat or rapadura
1 tablespoon of real vanilla extract
- Preheat oven to 350 degrees
- Combine coconut flour, salt, and baking soda in a medium-sized bowl and set aside
- Mix eggs, butter, sucanat or rapadura, and vanilla in a smaller bowl
- Mix wet ingredients into the dry. Use a mixer to blend until you have a smooth consistency
- Pour batter into muffin tins – grease with butter or use muffin cups
- Bake in oven for about 20 minutes
- Allow cupcakes to cool for about 20 minutes, then spread strawberry frosting on top
1/2 cup frozen organic strawberries (feel free to use fresh…when I made this recipe it was still the dead of winter here, so no fresh were available)
3 tablespoons of sucanat or rapadura, (depending on your preference, you can add more or less)
1/2 cup of real, organic butter
I let the strawberries thaw out for an hour or so on the counter, then chopped them up into small chunks and set them aside in a bowl. Then I melted the butter in a pan, then added the Lakanto sugar (I did this to taste because one recipe I read advised adding 1/2 cup and that seemed like way too much). I stirred the Lakanto continuously with a wooden spoon until it melted. You can add more butter if you want your frosting to be really creamy. Then I poured the butter/Lakanto mixture into the bowl with the strawberries and mixed together by hand, then got out the mixer and blended it all until it was smoother (you’ll still have small chunks of strawberries, which is fine) and more like the consistency of whipped cream.
This makes 12 – 14 cupcakes (depending on how much batter you spoon into each muffin cup).
Then I let the kids spoon the frosting onto the cupcakes and decorate with raw, unsweetened coconut and some gluten-free sprinkles I had from the store. The frosting will be a bit runny, but it is soooo good! You could also use other fruits if desired such as blueberries, raspberries, or blackberries.
As you can see, the kids were all smiles.
The final product was a smash…Betty Crocker, eat your heart out!
This post is linked to in Kelly The Kitchen Kop’s Real Food Wednesdays Carnival.