Name: Coconut Flour Cupcakes
Ingredients: 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

Coconut Flour Cupcakes

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★★★★

3.6 from 16 reviews

These coconut flour cupcakes are allergy-friendly and delicious.

Author: Elise

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

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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/