Coconut flour cupcakes
This recipe will yield 6 cupcakes and is gluten free.
For the vegetable oil, you can use any flavourless oil. Examples are sunflower, canola or grapeseed oil.
- cupcake pan
- cupcake liners
- 2 large bowls
- 25 g vegetable oil
- 30 g melted butter
- 65 g sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 large eggs
- 15 g milk
- 1/2 tsp baking powder
- preheat the oven to 175 °C
- prepare 6 cupcake liners in a muffin pan
- crack the eggs in a bowl, whisk to combine
- add the oil, sugar, salt, vanilla and milk
- whisk until smooth
- in a separate bowl, sift the coconut flour and baking powder together
- add the flour mix to the wet mix
- stir with a spatula to combine
- pour the mixture into the liners (approximately 3/4 full)
- bake for 18 to 20 minutes (test with a toothpick)
- let them cool in the pan for 5 to 10 minutes
- place them on a rack to cool further
Optionally, you can add a topping such as buttercream frosting, or a chocolate glaze.