Coconut Flour Vanilla Cupcakes (Candida Diet Friendly)
- Tweaks 1
Ready In: 32 mins
Serves: 12
Yields: 12 muffins
Ingredients
- 3⁄4 cup coconut flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon sea salt
- 6 large eggs
- 1⁄3 cup coconut oil, melted and cooled
- 1⁄2 cup yacon syrup (or other sweetener if not following Candida Diet)
- 1 tablespoon vanilla extract (use alcohol-free)
for the frosting
- 1⁄2 cup butter (softened)
- 1 tablespoon vanilla extract (use alcohol-free)
- 1⁄4 cup yacon syrup (or powdered yacon if you can find it)
Directions
- Preheat over to 350 degrees Farenheit.
- Line 12 muffin tins with muffin liners or grease with coconut oil.
- In a large bowl, sift together coconut flour, baking soda and sea salt.
- In a medium bowl, using a fork or whisk, beat together eggs, 1 TB vanilla, oil and yacon syrup until well mixed.
- Add wet ingredients slowly to dry ingredients and mix very well with a wooden spoon or spatula.
- Using a 1/4 cup measuring cup, scoop batter into 12 even portions in muffin tins.
- Bake for 20-22 minutes.
- Cool.
- For Frosting, beat together butter, 1 TB vanilla and yacon syrup or powder with a hand mixer or wooden spoon until light and fluffy.
- Spread frosting on cupcakes.
- Enjoy!
- Can be stored in an airtight container in the fridge for up to a week. But they probably won't last that long.
- Tip: The Yacon has powerful digestive-aiding properties. Don't eat too many or you may get a stomach ache!
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