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Epicurious

Coconut Cupcakes

My favorite way to eat these cupcakes is smothered in Vegan Coconut Frosting (page 97), with a touch of toasted coconut flakes on top. To toast, preheat the oven to 350°F, and spread 1/2 cup of coconut flakes in a thin layer on a parchment paper–lined baking sheet. Place in the oven for 2 to 3 minutes, until golden brown. Remove from the oven, let cool completely, and then scatter over frosted cupcakes for a triple coconut threat.

Cooks' Note

Sweetness: Medium

Recipe information

  • Yield

    makes 9

Ingredients

1/2 cup coconut flour
1/4 teaspoon sea salt
1 teaspoon baking soda
4 large eggs
1/2 cup coconut oil, melted over very low heat
1/2 cup agave nectar
1 tablespoon vanilla extract
1/2 cup unsweetened shredded coconut
1 cup coconut flakes, toasted

Preparation

  1. Step 1

    Preheat the oven to 350°F. Line 9 muffin cups with paper liners.

    Step 2

    In a large bowl, combine the coconut flour, salt, and baking soda. In a medium bowl, whisk together the eggs, coconut oil, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then stir in the shredded coconut.

    Step 3

    Scoop 1/4 cup of batter into each prepared muffin cup.

    Step 4

    Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost, sprinkle with the toasted coconut flakes, and serve.

Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey. ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.
TagsCupcakeCakeDessertCoconutFruitGluten FreeDairy FreeEasyBakingCookbooks
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