I am back in cooking/baking mode! I took a break over the summer from blogging about my grain free food because a) it’s too hot in the kitchen b) we were hardly ever home and c) I was working on expanding my blog to include my furniture refinishing hobby. We mostly ate cold salads and BBQ’d meats. Delicious but not really blog-worthy in my opinion. But now I am back and this is THE recipe to start you all off with!
Coconut flour is one of the more difficult flours to work with but these cupcakes prove that, not only can it be done, but also that it can be more than delicious. Delectable. Delightful. They can be heavenly. No refined sugars. No grains. Simple ingredients. One bowl. What more can a grain free girl ask for? This could also easily be adapted as a coconut bread. Just adjust the cooking times as necessary. Please try these! You will be a believer that grain free does not have to be boring and bland. Good luck!
Grain Free Coconut Cupcakes
1 cup coconut flour
1 tsp baking powder
1/2 tsp fine sea salt
4 large eggs
3/4 cup agave nectar
2/3 cup coconut oil, melted
1/4 cup milk
4 tsp pure vanilla extract
1/2 cup shredded unsweetened coconut (plus more for sprinkling) – optional
Preheat oven to 350 degrees.
Place cupcake liners in cupcake pan. Spray LINERS with non-stick spray (or most of each cupcake will end up in liner). Or well oil pan without liners. Use coconut oil!
Add coconut flour, baking powder and sea salt to a medium bowl or the bowl of your mixer. Whisk/mix until combined.
Add eggs, agave nectar, coconut oil, milk, vanilla and coconut (so basically add everything else!).
Mix at medium speed until well combined. It is going to start out looking very runny and you are going to think you messed something up. Be patient. It will thicken with more mixing. Mix until it resembles a thick cake batter.
Scoop batter into prepared cupcake liners. THEY WILL NOT RISE so add as much as you want the finished product to be (I did not do this which is why I ended up peeling off the liners of each one as you can see in the final photos!).
Bake for 20 minutes. Remove from pan and cool on wire rack. At this point you can just eat them as is or add icing. They are quite sweet so don’t really need icing but we were making them for my daughter’s family birthday party so she wanted icing. And we sprinkled ours with coconut too!
Don’t they look delicious! These were the most moist cupcakes I have ever eaten! Yum!