I am crazy for coconut! I have always loved the aroma and taste of delicious coconut. These cupcakes are full of that wonderful tropical flavor.
This recipe is a blast from my past. Many years ago I used to run a farmer's market baking business called "Farmer's Tea" along with my mom and my sister in law. We loved to make all kinds of goodies every Friday and brought them to a local farmer's market every Saturday during the market season. We made everything from scones and cinnamon rolls to cakes, pies, cookies and biscotti.
We had great fun coming up with menus and made sure that there were gluten free treats available for our customers as well. These cupcakes were so popular and very inviting.
Enjoy this yummy taste from my baking archives!
Gluten Free Coconut Cupcakes!
makes 11-12 cupcakes
9 tablespoons butter, melted
1 cup sugar
¾ teaspoon salt
¾ teaspoon vanilla
¾ cup sifted coconut flour
¾ teaspoon baking powder
1 cup coconut
+ toasted large coconut for topping
+ cream cheese frosting
Blend together butter, eggs, sugar, salt and vanilla. Combine coconut flour with coconut and baking powder and whisk into batter until there are no lumps. Divide batter between 11 to 12 cupcake cups that have been sprayed with canola oil spray. Bake at 400 degrees for about 15-20 minutes. Top with cream cheese icing & toasted coconut!
Cream Cheese Frosting
10 tablespoons unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 teaspoon vanilla
1 ½ cups powdered sugar
In a bowl, beat the butter until light and fluffy. Add the cream cheese and the vanilla. Gradually beat in the powdered sugar until incorporated.