Very Vanilla Cupcakes {using coconut flour}- SCD

By coffeycake

Ingredients

• Very Vanilla Cupcake Ingredients:
• 1/2 cup coconut flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 4 eggs
• 1/3 cup oil or unsalted melted butter (coconut oil, ghee, olive oil, or cooking oil)
• 1/2 cup honey (or maple syrup)
• 1 tablespoon vanilla extract
• seeds from one vanilla bean (optional)
• Creamy Vanilla frosting/filling
• 4 tablespoons of shortening (I use Spectrum Naturals Organic Shortening)
• 2 tablespoons of honey (adjust sweetness to your liking)
• 1/2 teaspoon of vanilla
• splash of dairy-free milk (about 1 tablespoon)
• 1 .Blend all the ingredients together with a whisk, or use a mixer.
• 2 .Spread, serve, and store sealed at room temperature for a few days, or in the refrigerator for a few weeks.
• Marshmallow frosting/filling
• 1/4 to 1/2 cup of honey (about 4 to 6 tablespoons is what I usually use)
• 2 egg whites
• 1/4 teaspoon of lemon juice or vinegar (optional; helps it to stay fluffy)
• 1/4 teaspoon of vanilla (optional)

Details

Servings 8
Adapted from comfybelly.com

Preparation

Step 1

***Notes*** I recommend parchment cupcake liners or silicone muffin liners for all cupcakes made with coconut flour. I’m also testing these out with 2 tablespoons of coconut milk and it results in a slightly more tender muffin, so give it a try if you’re game. You can use any dairy or dairy-free milk.

1.Preheat your oven to 350°F/175°C/gas mark 4.
2.For the cupcakes, combine all the dry in ingredients, except for the vanilla seeds, and blend well.
3.Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour). You can use a food processor, hand or standing mixer to get it well-blended. Optionally, add the vanilla beans and blend well.
4.Fill cupcake liners about 3/4 of the way with batter.
5.Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
6.Cool and then frost.
7.Store covered for a few days at room temperature, or the refrigerator for at least a week or so.

Makes 8 cupcakes



Creamy Vanilla frosting/filling
•4 tablespoons of shortening (I use Spectrum Naturals Organic Shortening)
•2 tablespoons of honey (adjust sweetness to your liking)
•1/2 teaspoon of vanilla
•splash of dairy-free milk (about 1 tablespoon)
1.Blend all the ingredients together with a whisk, or use a mixer.
2.Spread, serve, and store sealed at room temperature for a few days, or in the refrigerator for a few weeks.

Marshmallow frosting/filling
•1/4 to 1/2 cup of honey (about 4 to 6 tablespoons is what I usually use)
•2 egg whites
•1/4 teaspoon of lemon juice or vinegar (optional; helps it to stay fluffy)
•1/4 teaspoon of vanilla (optional)
1.Bring the honey to a steady boil in a small saucepan. You want to bring the temperature of the honey to around 250 degrees F. Boil for about 5-10 minutes, or until it is starting to darken (almost bringing it to the edge of burning). You’ll know when it’s ready if it forms a ball when you drop some of it in a cold water.
2.Whisk the egg whites until you have stiff peaks forming when you lift the whisk out of the mixture. Try not to stop whipping the egg whites, and slowly add honey and vanilla to the egg whites while you continue whisking. Some of the honey may spray a bit, so try to drizzle it down the side of the bowl, away from the whisk.
3.Spread, serve, and store in the refrigerator. You can re-whisk the mixture if it begins to separate.