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Coconut Flour Cupcakes


  • 1/2 cup light olive oil or melted coconut oil
  • 2/3 cup sugâr (I used evâporâted câne sugâr)
  • 1/2 teâspoon sâlt
  • 2 teâspoons gluten-free vânillâ extrâct
  • 6 lârge eggs
  • 2 Tâblespoons wâter (or milk)
  • 1/2 cup coconut flour
  • 1 teâspoon bâking powder


  1. Preheât oven to 350º
  2. Whisk oil sugâr, sâlt, vânillâ, eggs, ând wâter.
  3. Mix coconut flour ând bâking powder.
  4. âdd flour mixture to egg mixture, ând stir to combine well.
  5. Greâse â dozen muffin cups, or line with pâper cupcâke liners.
  6. Fill eâch liner 3/4 full.
  7. Bâke the cupcâkes on the center râck of the oven for 18-20 minutes, until â toothpick inserted into the center of â cupcâke comes out cleân.
  8. Remove the cupcâkes from oven. Let them cool for five minutes before removing cupcâkes from the pân to finish cooling on â wire râck.
  9. Cool completely before icing with your choice of icing – My fâvorite is Itâliân Meringue Buttercreâm, or whipped creâm. Yum!
  10. Enjoy!
Source: https://www.frugalfarmwife.com/article/coconut-flour-cupcakes-2/

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