Gluten Free Coconut Flour Cupcakes Recipe 435

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

Gluten Free Coconut Flour Cupcakes Recipe - (4.3/5) image

Provided by á-77268

Number Of Ingredients 14

Ingredients

1/2 cup coconut flour
1/2 tsp baking powder
1/4 tsp sea salt fine
4 large eggs room temperature
1/2 cup agave nectar
1/3 cup vegetable oil
2 tbsp almond milk unsweetened, vanilla
2 tsp vanilla extract
1/2 cup butter unsalted, at room temperature
pinch salt
1/2 cup heavy cream
2/3 cup agave nectar
1 tsp vanilla
1/2 tsp guar gum

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 COCONUT CUPCAKES

Gluten Free Coconut Cupcakes image

A moist and delicious gluten free coconut cupcake topped with a cream cheese frosting and shredded coconut.

Provided by Sandi Gaertner

Categories Gluten Free Dessert Recipes

Time P15DT35m

Number Of Ingredients 15

Ingredients

1 1/2 cups gluten free flour blend (* see note)
1 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
1/2 cup butter or coconut oil
1 teaspoon pure vanilla extract
1 cup canned full fat coconut milk
8 ounces cream cheese (softened)
1 stick butter (softened)
4 1/2 cups powdered sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1-2 tablespoons water
1 cup unsweetened shredded coconut

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.

Nutrition Facts : ServingSize 1 g, Calories 525 kcal, Carbohydrate 76 g, Protein 5 g, Fat 24 g, SaturatedFat 17 g, Cholesterol 68 mg, Sodium 170 mg, Fiber 3 g, Sugar 62 g

GLUTEN-FREE COCONUT CUPCAKES

Gluten-Free Coconut Cupcakes image

Here is a delicious, gluten-free coconut cupcake recipe. A personal fave of mine!

Provided by Gluten-Free Desserts

Time 1h

Yield 24

Number Of Ingredients 16

Ingredients

2 cups white sugar
1 tablespoon guar gum
1 tablespoon baking powder
¾ teaspoon kosher salt
1 ⅓ cups sorghum flour
1 tablespoon sorghum flour
⅔ cup cornstarch
1 tablespoon cornstarch
⅔ cup tapioca flour
1 tablespoon tapioca flour
1 cup unsalted butter, diced
5 large eggs
1 ¼ cups buttermilk
1 tablespoon Mexican vanilla extract
2 tablespoons almond extract
1 pound sweetened shredded coconut

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.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 40.7 g, Cholesterol 59.6 mg, Fat 14.2 g, Fiber 2.6 g, Protein 3.4 g, SaturatedFat 10.2 g, Sodium 185.5 mg, Sugar 24.3 g

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