Coconut Flour Vanilla Cupcakes (Candida Diet Friendly)

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READY IN: 32mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
  • 34
    cup coconut flour
  • 12
    teaspoon baking soda
  • 12
    teaspoon sea salt
  • 6
    large eggs
  • 13
    cup coconut oil, melted and cooled
  • 12
    cup yacon syrup (or other sweetener if not following Candida Diet)
  • 1
    tablespoon vanilla extract (use alcohol-free)
  • for the frosting
  • 12
    cup butter (softened)
  • 1
    tablespoon vanilla extract (use alcohol-free)
  • 14
    cup yacon syrup (or powdered yacon if you can find it)
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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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