18d • General discussion
Gluten Free Almond & Coconut Cupcakes!
Hey folks! I just started my Skool page, and am excited to share my first free recipe with you! Enjoy!
Delightfully homemade from scratch coconut almond gluten free cupcakes! These cupcakes are extra moist and flavorful due to the almond flour combination flour, as well as the full fat coconut milk in the batter. I find that these are better eaten the following day when the moisture can really soak into the flours. Eaten immediately after baked, they may feel a bit oily. This goes away the next day.
If you don’t like almond extract, vanilla is wonderful in this recipe. Adding a zest of lemon wouldn’t hurt as well.
If you don’t have fancy piping tips, you can use a spatula to smooth the icing on top of cupcakes for a rustic country kitchen design.
Dry
3/4 cup King Arthur Gluten Free Flour
1/2 cup almond flour
1/4 cup coconut flour
2 tsp baking powder
1 tsp salt
Wet
4 whole eggs
1 cup organic sugar
3/4 cup full fat coconut milk
2 tsp almond extract (or to preferred taste)
1 1/4 cup room temperature butter
1/3 cup shredded coconut
Icing
1 cup unsalted butter (room temperature)
4 cups icing sugar (sifted)
2 tsp almond extract
1/4 cup full fat coconut milk
Method:
Cream together butter and sugar. One by one, add the eggs, and mix. Then add coconut milk and extract. Pre-whisk all dry ingredients together, and then fold into batter until just combined. Spoon into muffin tins and bake for 18-25 mins @325F until done. Every oven is different. Check the tops to make sure they bounce back.
Prepare the icing: With a hand blender, blend butter and icing sugar until smooth. Add extract and coconut milk, and re-whip until well combine.
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Gluten Free Almond & Coconut Cupcakes!
