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Coconut Cupcakes - Gluten Free

CanolaOilGrowers's picture
The perfect dessert for those on a gluten free diet. Great Tastes of Manitoba 2011/2012.
Ingredients
  Ground almonds 1⁄2 Cup (8 tbs)
  Chickpea flour 1⁄4 Cup (4 tbs)
  Coconut flour 1⁄2 Cup (8 tbs)
  Baking powder 2 Teaspoon
  Xanthan gum 1⁄2 Teaspoon
  Canola margarine 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Eggs 3 (separated)
  Lemon juice 3 Tablespoon
For the lemon frosting
  Canola margarine 1⁄4 Cup (4 tbs)
  Icing sugar 2 Cup (32 tbs)
  Milk 4 Teaspoon
  Vanilla extarct 1 Teaspoon
  Lemon zest 2 Teaspoon
Directions

GETTING READY
1. Preheat oven to 350°F (180°C).
2. Prepare a paper lined muffin tray.

MAKING
3. In large bowl, combine, ground almonds, chick pea flour, coconut flour, cornstarch, baking powder, and xanthan gum. Stir to combine ingredients.
4. In stand mixer bowl, beat canola margarine and sugar until fluffy. Gradually beat in egg yolks.
5. Whisk the egg whites in a separate bowl, until soft peaks form, set aside.
6. Gently add the dry ingredients into the bowl along with the lemon juice.
7. Fold egg whites into the egg yolk and flour mixture.
8. Transfer mixture to paper lined muffin cups.
9. Bake in oven for 25–30 minutes.
10. Once cooked, remove from muffin cups and cool on wire rack.
11. In the meantime make the lemon frosting, combine canola margarine, icing sugar, milk, vanilla and lemon zest in medium bowl.
12. Beat well until mixture is fluffy.
13. Once the cupcakes are cool enough pipe the lemon frosting over the cupcakes.

SERVING
14. Serve after a hearty meal.

Things You Will Need
Stand mixer
Mixing bowl
Muffin tray
Oven

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Ingredient: 
Coconut
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes
Servings: 
6

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