Gluten Free Cocoa Coconut Cupcakes Recipes

GLUTEN-FREE COCONUT CUPCAKES (VEGAN, ALLERGY-FREE)

Steps:

• Preheat the oven to 350°F.
• In a large mixing bowl, combine all the dry cupcake batter ingredients and whisk together. Then add the wet and mix together to form your batter.
• Line or grease a standard cupcake pan for 12 cupcakes. Add about 2-3 tablespoons of the cupcake batter to each mold.
• Bake the cupcakes for 20-22 minutes, until a toothpick comes out mostly clean. Allow the cupcakes to cool slightly before transferring them out of the pan and onto a wire rack to cool completely.
• To make the frosting, combine the softened stick of butter and powdered sweetener in a bowl and cream them together with a hand mixer or stand mixer. Add the coconut milk as needed as well as the coconut extract, until smooth.
• Add the finished frosting to a pastry gun, pastry bag, or use a knife to frost the cooled cupcakes to your liking.
• Sprinkle 1/4 cup of the untoasted shredded coconut on the frosted cupcakes.
• Toast the rest (1/2 cup) of the shredded coconut in a non-stick pan on the stove (about 1 minute over medium-low heat). Sprinkle this toasted coconut on the cupcakes as well.

GLUTEN FREE COCONUT CUPCAKES

Steps:

• Preheat the oven to 350º F. Set out your butter and cream cheese to ensure they are at room temperature.
• In a large bowl, add the dry ingredients and whisk to blend.
• In a smaller bowl, add the wet ingredients and whisk to blend.
• Pour the wet ingredients into the dry ingredients and mix until just barely mixed.
• Add cupcake liners to a muffin tin and fill each 3/4 full with cupcake batter.
• Bake 20-22 minutes until done. Remove from the oven and cool on a cooling rack.
• Add your butter, cream cheese, and vanilla to a mixer. Whip until creamy. Slowly add the powdered sugar. Add water slowly so your frosting doesn't get too soft.
• Use an ice cream scoop to put frosting on each cupcake. Dip the cupcake upsidedown into the shredded coconut to top each.

GLUTEN-FREE COCONUT CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine sugar, guar gum, baking powder, and kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Add all of the sorghum flour, all of the cornstarch, and all of the tapioca flour. Mix on low speed for several rotations to evenly distribute the dry ingredients.
• Drop diced butter into the bowl and mix on the lowest setting until it looks like thick, dry sand, about 2 minutes. Add eggs and mix on low speed for 30 seconds. With the mixer running on low, pour in buttermilk, vanilla, and almond extract; slowly increase the speed to high, one gear at a time. Mix until batter casts out big, beautiful, folding waves, about 1 1/2 minutes. Fold in shredded coconut.
• Use an ice cream scoop to divide the batter evenly, filling each prepared muffin cup 2/3 to 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Remove from the oven and place on a wire rack until completely cool, about 25 minutes.

GLUTEN FREE COCONUT FLOUR CUPCAKES RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Line 8 muffin cups with paper or silicone liners In a large bowl, whisk the flour, baking powder, and salt until blended. Whisk in the eggs, agave nectar, oil, milk, and vanilla until completely blended and smooth. Divide the batter equally among the prepared muffin cups. Bake in preheated oven for 22 minutes or until golden and a toothpick inserted in the center comes out clean. Transfer baking tin to wire rack and cool 10 minutes. Carefully remove the cupcakes from the tin and place on wire rack; cool completely. At this point you can sprinkle with coconut flour or continue on with making the delicious frosting. Bring the butter, cream, agave and vanilla to a boil over medium-high heat; cook and stir for 3 minutes. Remove from the heat and gradually whisk in the guar gum by lightly sprinkling it over the surface and quickly whisking it in a little at a time. Chill well for several hours or overnight. It should become very thick and stiff. Beat with an electric mixer until fluffy. Store your frosted cake in the refrigerator. The frosting will have a buttercream-like consistency as long as it's kept cold. http://www.not-too-sweet.com/gluten-free-coconut-flour-cupcakes/

GLUTEN-FREE COCOA COCONUT CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 15 muffin cups or line cups with paper liners.
• Combine flour, 1/2 cup plus 1 tablespoon brown sugar, cocoa powder, and baking powder in a large bowl. Mix in eggs, margarine, olive oil, and milk until there are no lumps and batter has a thick texture. Stir in chopped creamed coconut.
• Spoon batter into the prepared muffin cups, filling each almost to the top.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.