Necessary Items:
Large bowl
Hand mixer (if you wanna be more professional) or Spoon (if you are lazy about doing dishes like I am)
Muffin tin
Cupcake liners (optional)
Ingredients:
Dry:
1/2 cup coconut flour
1 tsp baking soda
Dash of salt (I use Himalayan Pink Sea Salt 'cause I'm a fancy mofo)
1/4 cup Truvia® (I make my own using 1 cup erythritol and 1/2 tsp stevia extract powder)
Wet:
2 inch scrape of vanilla bean or 1 tsp vanilla extract
1/4 cup coconut oil (melted)
1/2 cup coconut milk (I use canned because there are fewer ingredients)
4 eggs
1 tsp apple cider vinegar
Frosting:
Coconut butter/manna
Unsweetened coconut flakes
Makes: 6-8 cupcakes
Time: 40-ish minutes-ish
***This recipe was inspired by the Healy Eats Real recipe found HERE
Instructions:
Preheat your oven to 350°. Place all your dry ingredients in your bowl and mix 'em up. (Picture 1 below)
Now, melt your coconut oil. You can do this in a microwave or on top of the stove in a pan if you live in the middle ages and don't have a microwave like me. After the coconut oil is melted, I usually mix my vanilla bean in with it because I feel like it disperses better that way... otherwise someone just gets a clump of vanilla beans in their cupcake while everyone else gets none. (Sad.)
Now, melt your coconut oil. You can do this in a microwave or on top of the stove in a pan if you live in the middle ages and don't have a microwave like me. After the coconut oil is melted, I usually mix my vanilla bean in with it because I feel like it disperses better that way... otherwise someone just gets a clump of vanilla beans in their cupcake while everyone else gets none. (Sad.)
Now add all your wet ingredients in with the dry (I usually add the coconut oil last because it has a hissy fit and turns solid if touching the cold eggs in the bowl for too long). If you are using canned coconut milk, make sure it is all mixed up and not separated before you pour it in (again, coconuts are particular creatures).
Mix with mixer until it looks mixed. Or a spoon. Pretty sure I mixed mine with a spoon. (Picture 2)
Spoon batter into a muffin tin, filling each cup about 3/4 the way to the top. I like to use cupcake liners when I bake these, but you can bake naked, liner-free cupcakes if you're feeling frisky. (Picture 3)
Bake the cupcakes for 20-30 minutes. They'll be done when you insert a fork or toothpick in them and it comes out clean (cupcakes will be lightly golden brown). (Picture 4)
When they are done, remove them from the muffin tin and put them on a cooling rack to cool. Once they are all cool (literally and figuratively) you can move onto the FROSTING!
Basically, alls ya gots ta do for the frosting is melt the coconut butter and spread it on top. The coconut butter I get comes in a glass jar, so I put that jar (uncovered) in a pan of water and heat that baby up. (Again, if you have a microwave, you can probably use that.) You don't want the coconut butter to be super drippy (or it'll slide right off the cupcake), just slightly melted so when you spread it around with a knife it looks nice. As you top the cupcakes with the coconut butter, you can sprinkle coconut flakes on top for some extra swanky decoration. Then you are done!
These cupcakes are lightly sweet, not crazy sweet like a normal cupcake, and good for you! They are also wonderful to have around at any event where all your friends are eating sweets or cake or whatever and you are on a diet. Eating food is such a social experience and with these cupcakes you won't feel left out! :)
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Bake the cupcakes for 20-30 minutes. They'll be done when you insert a fork or toothpick in them and it comes out clean (cupcakes will be lightly golden brown). (Picture 4)
When they are done, remove them from the muffin tin and put them on a cooling rack to cool. Once they are all cool (literally and figuratively) you can move onto the FROSTING!
Basically, alls ya gots ta do for the frosting is melt the coconut butter and spread it on top. The coconut butter I get comes in a glass jar, so I put that jar (uncovered) in a pan of water and heat that baby up. (Again, if you have a microwave, you can probably use that.) You don't want the coconut butter to be super drippy (or it'll slide right off the cupcake), just slightly melted so when you spread it around with a knife it looks nice. As you top the cupcakes with the coconut butter, you can sprinkle coconut flakes on top for some extra swanky decoration. Then you are done!
These cupcakes are lightly sweet, not crazy sweet like a normal cupcake, and good for you! They are also wonderful to have around at any event where all your friends are eating sweets or cake or whatever and you are on a diet. Eating food is such a social experience and with these cupcakes you won't feel left out! :)
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