Monday, May 28, 2012

Coconut Cupcakes

These coconut cupcakes are a little different from regular cupcakes. They are gluten and refined sugar free, even the frosting! But while they are healthy, they're still cupcakes and have calories. They're made using coconut flour which is high in fiber, coconut oil which is full of good for you medium chain fatty acids, and raw agave nectar which doesn't spike your blood sugar levels like white sugar does. They also have shredded coconut in the mix for extra coconutty flavor!

The frosting is Swiss meringue buttercream. I substituted coconut sugar in place of white sugar for the recipe. The taste was great, smooth and creamy from the butter with slight hint of carmel. Unfortunately, I don't think I will be using coconut sugar for SMB again. i=Its less refined and therefore there are some imperfections. These imperfections prevented the egg whites from whipping up to their desired stiff peaks. I beat them for 25 minutes and all I could achieve was medium peaks. This frosting did not pipe well which was very disappointing because I had to use it for cake decorating class.

Coconut Cupcakes 

makes about 10 cupcakes

3 eggs, room temperature
½ cup coconut oil
½ cup agave nectar
½ cup coconut flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup unsweetened shredded coconut

Preheat oven to 350 and gather ingredients.
In a small bowl blend eggs, coconut oil and agave nectar with a hand blender
Pulse in coconut flour, salt, baking soda and shredded coconut
Allow batter to sit and thicken for 2 minutes
Line a cupcake tin with paper liners
Spoon ¼ cup cupcake batter into each cupcake liner
Bake for 20-25 minutes
Remove cupcakes from oven and allow to cool for 20 minutes
Frost with desired icing and serve
Makes about 10 cupcakes

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