Coconut Flour Vanilla Cupcakes (Candida Diet Friendly)
I adapted these from another recipe found on the net. I made them a little less sweet/fatty. The result is fantastic! I am obsessed with these delicious vanilla goodies! They are good even without the frosting, but with frosting - divine!
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READY IN: 32mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 3⁄4cup coconut flour
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon sea salt
- 6large eggs
- 1⁄3
- 1⁄2cup yacon syrup (or other sweetener if not following Candida Diet)
- 1
for the frosting
- 1⁄2
- 1
- 1⁄4cup 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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