Vanilla-Coconut Cupcakes

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CUPCAKES, CUPCAKES!!!  WE ALL SCREAM CUPCAKES AROUND HERE!!!  I don’t know why, but I LOVE to make cupcakes.  Really and truly I love to bake anything, but cupcakes for some odd reason make me super happy.  On any given holiday or family gathering… my mother-in-law usually asks for me to bring some type of sweet!  So, on our last family-get-together I made these sweet little babies.  🙂

These seriously could not be any easier to make.  If you can throw some measured out ingredients into a blender and blend for a few seconds, then you are perfectly capable of making these!!!  Yes, they’re paleo/gluten-free… You know how I roll, people.  They’re moist and full of a yummy coconut flavor from the flour and coconut oil.  I am the kind of cupcake maker that LOVES equal parts of icing and cake…as you can see in my pics.  If for some reason you’re not, then by all means add as little or as much icing as you want!

vanilla cupcakes

Vanilla Coconut Cupcakes

  • Servings: 8 cupcakes
  • Print

Impress your family and friends with these Paleo/Gluten Free Cupcakes!

Ingredients for the Cupcakes:

  • 1/2 cup coconut flour
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 4 eggs, whisked and room temp
  • 1/3 cup coconut oil, melted
  • 1/2 cup honey or maple syrup
  • 2 tbsp milk (dairy or nondairy)
  • 1 tbsp vanilla

Chocolate Icing

  • 1 cup Enjoy Life chocolate chips
  • 1/4 dairy or nondairy milk
  • 1/4 cup coconut oil
  • 1 tsp vanilla
  • pinch of kosher salt
  • 1/3 cup powdered sugar

Vanilla Icing

  • 1 stick butter, softened
  • 2 oz cream cheese, softened
  • 1 lb powdered sugar
  • 1-2 tbsp milk
  • pinch of kosher salt
  • 1 tbsp vanilla

Directions for the cupcakes:

  1. Are you ready for how easy this is??
  2. Grease or line your muffin tin with butter or cupcake liners.  Preheat oven to 350 degrees.
  3. THROW ALL OF THE INGREDIENTS INTO A BLENDER.  BLEND AWAY FOR ABOUT 30 SECONDS… Stir the batter with a spatula and make sure there are no lumps.
  4. Divide the batter into your muffin tin. Bake for 18-20 min. or until a toothpick comes out clean.
  5. Below are my icing recipes that are perfect for these cupcakes.  If you want a yummy chocolate cupcake cake recipe, check out my Chocolate-Strawberry Cupcakes 🙂

Directions for the Chocolate Icing:

  1. Throw everything EXCEPT the powdered sugar into a double-boiler on medium heat and melt.
  2. Take the chocolate off the heat and let it sit for 5 min.  Add the powdered sugar and stir until the lumps are gone.  Place icing in the refrigerator, stiring every 5 minutes until the icing gets as thick as you want it.  Took mine about 20 minutes.
  3. Pipe the icing or spoon it on top of each cupcake.  Sprinkle some sprinkles on top if you fancy!
  4. This is pretty rich icing…a little goes a long way!

Directions for the Vanilla Icing:

  1. Get out your standing or hand-held mixer!  Using the whisk attachment, cream together the butter and cream cheese.
  2. Slowly add the sugar…add the vanilla and salt…add a little milk to thin out as needed.  If your icing gets too thin, add more sugar.
  3. Pipe or spoon the icing on each cupcake.
  4. If you have leftover icing, refrigerate it and make more cupcakes!!!

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