Coconut Flour Chocolate Cupcakes Food

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!

VANILLA COCONUT FLOUR CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners.
• Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
• In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.
• Evenly divide the batter among the 10 liners, filling each 3/4 full.
• Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a tester inserted in the center comes out clean.
• Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.
• Frost the cupcakes with your favorite frosting.

COCONUT-FILLED CHOCOLATE CUPCAKES

Steps:

• For filling, place egg white and salt in a small bowl; let stand at room temperature for 30 minutes. Combine coconut and flour; set aside. Beat egg white on medium speed until soft peaks form. Gradually add sugar, beating on high until glossy peaks form and sugar is dissolved. Gradually fold in coconut mixture, about 1/4 cup at a time; set aside., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa, salt and baking soda; add to creamed mixture alternately with buttermilk and water. Fill paper-lined muffin cups half full. Drop filling by teaspoonfuls into center of each cupcake. Cover with 2 tablespoons batter., Bake at 350° for 18-22 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For glaze, in a small saucepan, combine the sugar and milk. Bring to a boil, stirring constantly. Remove from the heat; stir in shortening and chocolate chips until melted. Beat until thickened. Spread over cupcakes and garnish with toasted coconut and chocolate curls.