Coconut Flour Chocolate Chip Cupcakes Food

COCONUT FLOUR CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat oven to 350° F. Line a six-count cupcake pan with cupcake liners.
• In a large bowl, using a mixing machine, combine the egg whites, maple syrup and cream of tartar. Whip the egg whites until stiff peaks form.
• In a separate bowl, combine the egg yolks, coconut oil, vanilla, and salt until mixed. Add the sifted coconut flour and baking soda to the egg yolk mixture. Mix until smooth.
• With the mixer on, slowly add the egg yolk mixture to the whipped egg whites. Last, add the chocolate chips. Mix until well combined. Pour the batter into the cupcake pan, about half full.
• Bake for 15 to 20 minutes until the tops are firm to the touch and a toothpick comes out clean.

COCONUT FLOUR CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350º
• Whisk oil sugar, salt, vanilla, eggs, and water.
• Mix coconut flour, cocoa, 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!

CHOCOLATE CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat oven to 375ºF. Lightly butter or line muffin pan with papers; set aside.
• In bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
• In separate bowl, beat egg; mix in milk, brown sugar, butter, corn syrup, lemon juice and vanilla.
• Pour wet ingredients over dry; mix until smooth. Stir in chocolate chips.
• Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted in centre comes out clean. Transfer to rack to cool.
• Tips: Decorate cooled cupcakes with your favourite icing. Add sprinkles or candies if you like.

COCONUT FLOUR CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat the oven to 375°F.
• 2. Line two cookie sheets with parchment paper and set aside.
• 3. In a small bowl, stir the coconut flour, baking soda, xanthan gum, and salt together.
• 4. In a large bowl, beat together the butter, vanilla extract, egg whites, applesauce, & coconut milk. This mixture will seem way too watery at first but don't worry, coconut flour sucks up moisture and needs this much liquid.
• 5. Pour the dry ingredients into the wet and stir until well combined.
• 6. Stir in the chocolate chips.
• 7. Scoop by the tablespoon onto the cookie sheet, then flatten out the balls with your fingertips. These cookies won't spread while baking so flatten them to the size you want the final product to be.
• 8. Bake for 15-20 minutes until lightly brown. Makes 30 cookies.

CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat oven to 375°F.
• Cream margarine, sugars, and vanilla; beat in egg.
• Sift and stir in flour, baking powder, and salt.
• Spoon into 12 well-greased or paper-lined muffin cups.
• Bake for 10-12 minutes; remove from oven.
• For topping: combine in small bowl salt, egg, and brown sugar.
• Stir in chocolate chips, nuts, and vanilla.
• Spoon over hot cupcakes.
• Return to oven and bake for 12 minutes or until golden brown.
• Immediately remove from muffin pan and cool on a wire rack.