How to make gluten-free vanilla coconut flour cupcakes

Make Gluten-Free Vanilla Coconut Flour Cupcakes

25
STEPS
INGREDIENTS

Preheat the oven to 180 degrees (360 Fahrenheit). Fill a cupcake case with 12 liners

Preheat the oven to 180 degrees (360 Fahrenheit). Fill a cupcake case with 12 liners

Whisk oil, eggs, sugar, salt, vanilla extract and milk until smooth

Whisk oil, eggs, sugar, salt, vanilla extract and milk until smooth

In a separate bowl sift the coconut flour and baking powder. Add this mixture to your wet ingredients.

In a separate bowl sift the coconut flour and baking powder. Add this mixture to your wet ingredients.

This is how your batter should look like after beating your two mixtures together

This is how your batter should look like after beating your two mixtures together

Evenly divide your batter among your 12 liners, filling them 3/4 of the way full.

Evenly divide your batter among your 12 liners, filling them 3/4 of the way full.

Put them in the oven for 18-20 minutes

Put them in the oven for 18-20 minutes

Leave them in the tin for 5 minutes. Then take them out and leave to cool completely

Leave them in the tin for 5 minutes. Then take them out and leave to cool completely

Pipe with whipped cream and add a pinch of the desiccated coconut. You can add the food coloring to add a bit of colour on your cupcake. Hope you enjoy the cupcakes:)

  • 1/2 cup vegetable oil
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons of gluten-free vanilla extract
  • 6 large eggs
  • 2 tablespoons of milk
  • 1/2 cup of the coconut flour
  • 1 teaspoon of baking powder
  • 250ml of whipped cream
  • 100g of dessicated coconut
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