Coconut Flour Cupcakes
These coconut flour cupcakes are allergy-friendly and delicious.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Total Time: 33-37 minutes
Ingredients
Scale
- 1/2 cup light olive oil or melted coconut oil
- 2/3 cup sugar (I used evaporated cane sugar)
- 1/2 teaspoon salt
- 2 teaspoons gluten-free vanilla extract
- 6 large eggs
- 2 Tablespoons water (or milk)
- 1/2 cup coconut flour
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350º
- Whisk oil sugar, salt, vanilla, eggs, and water.
- Mix coconut flour and baking powder.
- Add flour mixture to egg mixture, and stir to combine well.
- Grease a dozen muffin cups, or line with paper cupcake liners.
- Fill each liner 3/4 full.
- Bake the cupcakes on the center rack of the oven for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from oven. Let them cool for five minutes before removing cupcakes from the pan to finish cooling on a wire rack.
- Cool completely before icing with your choice of icing – My favorite is Italian Meringue Buttercream, or whipped cream. Yum!
- Enjoy!
Find it online: https://www.frugalfarmwife.com/article/coconut-flour-cupcakes-2/