Recipe by Elana's Pantry
This one was a real winner with my children. Whenever I get out the icing bag, they go bonkers and yesterday was no different. I had to hold them back when they arrived home from school, so that I could get a couple of these cupcakes frosted the way I wanted for a quick photo shoot. Once I put down the icing bag, my younger son set to work on icing the rest of the batch. He did a great job and had a good time while my older son ate them. Cupcake fun was had by all. http://www.elanaspantry.com/coconut-cupcakes-key-lime-icing/
Top Review by Scarlett M.
I made these cupcakes for a friends birthday and was not super pleased. To begin with, the recipe does not provide they key lime frosting recipe (no big deal, I found a really good one on another site) but it also calls for baking powder and does not give you the measurements. I bake regularly so I knew what to do in this case. The recipe also lists shredded coconut but does not tell you what to do with it. I mixed it in with the flour and it tasted really good. I was mostly grossed out at how greasy the cupcakes were. The oil literally formed a puddle inside the cupcake tins. And the texture was extremely mushy. The taste overall was really good but I probably wouldn't use this specific recipe again, I would look for a different one.
- 3 eggs
- 1⁄2 cup coconut oil
- 1⁄2 cup agave nectar
- 1⁄2 cup coconut flour
- 1⁄2 teaspoon celtic sea salt
- 1⁄2 baking soda
- 1⁄2 cup shredded coconut
Directions See How It's Made
- In a small bowl blend eggs, coconut oil and agave nectar with a hand mixer.
- Pulse in coconut flour, salt and baking soda.
- Allow batter to sit and thicken just a bit.
- Line a cupcake tin with unbleached baking cups.
- Spoon ¼ cup cupcake batter into each cupcake liner.
- Bake at 350° for 20-25 minutes.
- Remove cupcakes from oven and allow to cool for 20 minutes.
- Frost with Key Lime Icing and serve.