Sunday, November 30, 2014

Vanilla Coconut Flour Cupcakes



Have you had hard time using alternative flours to make baked goods? Whether you are doing the Trim Healthy Mama plan, low-carb, paleo or gluten-free it can be difficult to get the "right" texture. These coconut flour cupcakes are one of the closest facsimiles to a store-bought cupcakes that I have tried! 


This recipe is based on one I saw on Elana's Pantry but I switched a few ingredients to make it THM friendly and low-glycemic, so I thought I would share my adaptations with you! These cupcakes will be slightly denser than you may be used to but the result was still everything I was craving in a cupcake! I have tried several different brands of coconut flour and I wasn't impressed at first, most were very dry and not very tasty. These were made with Nutiva's coconut flour and I have to say that this is, by far, my favorite coconut flour. It has a moist-ness that the others were lacking and also has a real coconut smell! It stores really well in the freezer.

Have you noticed these gorgeous teacup silicone cupcake liners I'm using? They are by Ramini and I received a free set of 4 for the purpose of review. They are so adorable and my 4 year old daughter is absolutely smitten with them! You can buy your own set here. They even come with little plastic plates to set each cupcake on. (The plates are only decorative and NOT for putting in the oven!)



Vanilla Coconut Flour Cupcakes
(based on this Elana's Pantry recipe)
~makes 6 cupcakes~

3 eggs 
1/4 cup coconut oil (melted)
1 Tbs vanilla extract
6 tsps Truvia 
(if you like things less sweet you could use 4 tsp)
1/4 tsp unrefined sea salt
1/4 tsp baking soda
1/4 cup coconut flour

This recipe works best in a food processor, especially if your coconut flour is coming out of the freezer as it has a tendency to clump up a bit. If you happen to have non-clumped coconut flour, feel free to mix it in a bowl. Preheat oven to 350. In a food processor, add the coconut flour, Truvia, sea salt, and baking soda. Add eggs and vanilla, while processor is running on low, add melted coconut oil.  Line a cupcake tin with paper liners or use silicone cupcake liners. If you are in love with these silicone teacup liners like I am you can order them here.


Chocolate Frosting
based on this recipe from Elana's pantry

4 oz. unsweetened baker's chocolate
1/4 cup coconut oil
4-5 tsp Truvia, or stevia to taste
2 tsp pure vanilla extract
1/4 cup heavy cream 
(you can eliminate this for dairy-free, the chocolate will be darker)

In a double-boiler, melt the chocolate and coconut oil. Remove from heat and add Truvia, vanilla extract. Stir until well combined. Place in the refrigerator until solidifying partially but not fully. Whip heavy cream until it's a whip cream consistency, set aside. Remove mixture from the refrigerator and whip until frosting like consistency (if it hasn't thickened enough this won't work- so put it back in the fridge and let it cool a little more). Once it's whipped, fold in heavy cream until its fully combined. Frost your cupcakes when they are fully cool.



 If you store these in the fridge, the frosting will harden somewhat, so be sure to take them out and let them come to room temperature before eating them (unless you like hard frosting- or just can't wait!) ;) I think these taste best if you frost them and have them right away, so you can try to plan accordingly. I hope you enjoy these like we do! Please leave a comment if you try them and let me know what you think! 


I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.