Coconut Cupcakes With Key Lime Frosting
photo by Elanas Pantry
- Ready In:
- 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
- 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.
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.
RECIPE SUBMITTED BY
<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a> <a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients. The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling. One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant. What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California. My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother. In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet. Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner? I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets! While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.