I Heart Cupcakes!

Today I thought I would attempt to create a recipe and bake cupcakes. Boy was I wrong! I created a recipe and tried it, only for it to be thrown in the trash in the middle of baking. You know when you make cupcakes from a box (Or even from scratch)the batter is all nice and runny? Not this one, it was like dough. This was my first attempt at using coconut flour, which I thought could just be replaced on a 1:1 ration, but after todays experiment I think I need to do more research. The dough smelt good anyway but no luck with turning this disaster into wonderful little cupcakes.

I went online and did a search for cupcake recipes that are made with coconut flour, which I didn’t find many at all. I found one on Elana’s Pantry so I thought I would give it a try. They turned out great. Sadly I can’t take any credit for these cupcakes. I can take credit for the frosting though. The recipe is as follows and please visit her website for more awesome recipes:

Gluten Free Vanilla Cupcakes
with Cream Cheese Frosting

1/2 cup coconut flour (sifted)
1/2 teaspoon salt
1/4 teaspoon baking soda
6 eggs
1/2 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon vanilla extract

~In a medium bowl combine flour, salt and baking soda
~In another bowl beat together eggs, grapeseed oil, agave nectar and vanilla
~Mix wet ingredients in to the dry ingredients with an electric mixer until smooth
~Pour batter in to 12 prepared muffin tins (either well oiled or with cupcake tins)
~Bake at 350 for 20 minutes
~Cool completely
~Top with Cream Cheese Frosting (see recipe below)

Cream Cheese Frosting

4oz butter softened
4oz cream cheese softened
2 cups powder sugar divided
1 teaspoon vanilla extract

~In large bowl beat the butter and cream cheese with electric mixer
~Switch the mixer to low speed and add the powder sugar one cup at a time until smooth and creamy
~Beat in the vanilla extract


(Please visit Elana’s Pantry for more recipes and ideas on Gluten Free Cooking/Baking and Living)


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