Gluten Free Coconut Cupcakes Food

GLUTEN-FREE COCONUT CUPCAKES (VEGAN, ALLERGY-FREE)

Steps:

• Preheat the oven to 350°F.
• In a large mixing bowl, combine all the dry cupcake batter ingredients and whisk together. Then add the wet and mix together to form your batter.
• Line or grease a standard cupcake pan for 12 cupcakes. Add about 2-3 tablespoons of the cupcake batter to each mold.
• Bake the cupcakes for 20-22 minutes, until a toothpick comes out mostly clean. Allow the cupcakes to cool slightly before transferring them out of the pan and onto a wire rack to cool completely.
• To make the frosting, combine the softened stick of butter and powdered sweetener in a bowl and cream them together with a hand mixer or stand mixer. Add the coconut milk as needed as well as the coconut extract, until smooth.
• Add the finished frosting to a pastry gun, pastry bag, or use a knife to frost the cooled cupcakes to your liking.
• Sprinkle 1/4 cup of the untoasted shredded coconut on the frosted cupcakes.
• Toast the rest (1/2 cup) of the shredded coconut in a non-stick pan on the stove (about 1 minute over medium-low heat). Sprinkle this toasted coconut on the cupcakes as well.

GLUTEN FREE COCONUT CUPCAKES

Steps:

• Preheat the oven to 350º F. Set out your butter and cream cheese to ensure they are at room temperature.
• In a large bowl, add the dry ingredients and whisk to blend.
• In a smaller bowl, add the wet ingredients and whisk to blend.
• Pour the wet ingredients into the dry ingredients and mix until just barely mixed.
• Add cupcake liners to a muffin tin and fill each 3/4 full with cupcake batter.
• Bake 20-22 minutes until done. Remove from the oven and cool on a cooling rack.
• Add your butter, cream cheese, and vanilla to a mixer. Whip until creamy. Slowly add the powdered sugar. Add water slowly so your frosting doesn't get too soft.
• Use an ice cream scoop to put frosting on each cupcake. Dip the cupcake upsidedown into the shredded coconut to top each.

GLUTEN-FREE COCONUT CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine sugar, guar gum, baking powder, and kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Add all of the sorghum flour, all of the cornstarch, and all of the tapioca flour. Mix on low speed for several rotations to evenly distribute the dry ingredients.
• Drop diced butter into the bowl and mix on the lowest setting until it looks like thick, dry sand, about 2 minutes. Add eggs and mix on low speed for 30 seconds. With the mixer running on low, pour in buttermilk, vanilla, and almond extract; slowly increase the speed to high, one gear at a time. Mix until batter casts out big, beautiful, folding waves, about 1 1/2 minutes. Fold in shredded coconut.
• Use an ice cream scoop to divide the batter evenly, filling each prepared muffin cup 2/3 to 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Remove from the oven and place on a wire rack until completely cool, about 25 minutes.

COCONUT CUPCAKES

Steps:

• Chill the can of coconut milk overnight. The next day, make the cakes. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with muffin cases. Put the coconut oil and sugar in a large bowl and use an electric whisk to beat together for about 5 mins until light and creamy. Add the eggs, one at a time, beating until fully combined before adding more. Working in three additions, add the flour, alternating with the coconut milk, then add the vanilla extract.
• Scoop the batter into the prepared muffin tin using an ice cream scoop, then bake for 20-22 mins or until the cakes are golden and a skewer inserted into the middle comes out clean. Remove the cupcakes from the tin and cool on a wire rack.
• The whipped cream is best made within a few hours of serving. Open the can of coconut milk upside down and pour off the thin liquid. Scoop the thick coconut milk into a large bowl, add the icing sugar and the vanilla, and whisk for 2-3 mins until soft and fluffy. Spread or scoop the whipped cream onto the cupcakes and sprinkle with the desiccated coconut. Best stored in the fridge and eaten within a couple of days.

GLUTEN FREE CHOCOLATE CUPCAKES

Steps:

• In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda.
• In a large bowl, blend together eggs, oil and agave.
• Blend dry ingredients into wet thoroughly.
• Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each.
• Bake at 375° for 20-22 minutes.
• Cool and cover with vegan "buttercream" chocolate frosting (http://www.elanaspantry.com/vegan-chocolate-frosting/).
• Serve.