Gluten Free Coconut Cupcakes Vegan Allergy Free Recipes

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 (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.