I am happy to introduce gluten free vanilla cupcakes with chocolate frosting and continue on my coconut flour recipe roll. I have been making (and testing) this dessert for close to two years and it is one of my personal favorites. I think it might be a hit with you too based on reports from taste testing friends.
Passover really threw me for a loop. It wasn’t the guests we had visit for the holiday. It was the 100 matzo balls for my son’s third grade seder. That, plus charoset and maror for everyone at the event. My house was overtaken by a cooking frenzy last week; I focused on that and nothing else (except my children).
Now everything has calmed down and I am happily back to this blog! I have been thrilled by the amount of chat in the comments over here. I have also received so many lovely emails from people thanking me for these recipes and all I can say is –you’re welcome! It is wonderful to love what you do and ALSO be appreciated for it. That is the proverbial icing on the cupcake.
Vanilla Cupcakes with Chocolate Frosting
Ingredients
- ½ cup coconut flour, sifted
- ½ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 6 large eggs
- ½ cup grapeseed oil or palm shortening
- ½ cup agave nectar or honey
- 1 tablespoon vanilla extract
Instructions
- In a medium bowl, combine coconut flour, salt and baking soda
- In a small bowl, blend together eggs, grapeseed oil, agave and vanilla
- Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
- Pour batter into well oiled muffin pan
- Bake at 350°F for 20 minutes
- Cool completely
- Top with chocolate frosting
Equipment
My friend Patricia claims she and her son have fought each other over these cupcakes. I hope you like them as much as she does.
elana says
Pia,
You are welcome and thanks so much for sharing your adaptations to this recipe.
Elana
Pia says
Hi Elana!
Loved this recipe. Since Im from Norway, I find it hard to come by things as almond flour and coconut flour. We haven’t got a good range of glutenfree products here Im afraid. Im having a christmas party for my girlfriends tomorrow, and really had to bake something that I could eat aswell. So I used your recipe as a base, but changed the coconut flour to a white flour-mix with some shredded coconut, and used melted 70% chocolate as a sweetener instead of the agave (agave is in fact not legal here in Norway). I also used a rapeseed oil instead of the grapeseed oil.
They turned out so lovely! Im going to frost them with a vanilla frosting, and I think it’s going to be delicious. Thank you for a great blog! Im saving this link.
elana says
VeggieMom,
Thanks for your comment and for sharing your adaptation of this recipe!
Elana
VeggieMom says
What a fabulous recipe! I’ve been wanting to use coconut flour due to it’s outstanding nutritional properties, and after a quick web search landed on this wonderful site. I had no doubt this would make a luscious cupcake, and it did!! I used coconut oil and added 3 T of unsweetened cocoa powder, because I looooove chocolate but don’t like frosting. What a great treat. Can’t wait to try some almond flour recipes!
elana says
YFND,
I’m probably not the best one to answer this question as I’ve baked with coconut flour for years, though not ever tried to make anything with xanthan gum –never even had it in my kitchen.
Hope this helps.
Elana
Your Friendly Neighborhood Dentonista says
Hi Elana,
One thing I don’t understand – how does this work without xanthan gum? My understanding was that you always had to add some to coconut flour-based baked goods- to prevent crumbly-ness.
YFND
elana says
Claudia,
Thanks for stopping by with the report! I’m so glad these worked out for you and that they were “all gone.”
Elana
Claudia says
Reporting on the VP (uggghh) “debate”:
Your cupcakes were a high point in the evening! I should mention that, as I didn’t hear back before making them, I added some Pamela’s mix to the first batch… They were yummy but very muffin-like. Your recipe with coconut flour only make the best-textured-tasting cupcake. The only change I made was to use 1/2 the amt. of agave and 1/2 organic maple syrup as I’m not overly fond of agave unless it’s in tea. Despite the change, the cupcakes were wonderful… They were all gone when I left! Thanks for making gluten-free cooking a lot easier to swallow… “) Claudia
elana says
Claudia,
Yes, ½ cup of coconut flour makes 12 cupcakes, that’s the beauty of coconut flour –it goes very far. Of course, the 6 eggs help too and they are a great source of protein at a reasonable price.
Hope this helps and have fun at the party!
Elana
Claudia says
Up front, as I’m not the best cook in the world (or even in my household), this question may sound silly. I went out this evening and bought all the ingredients (even the Celtic sea salt!) to make these luscious-looking g-f cupcakes for a fairly famous chef’s small gathering as we watch the VP debate tomorrow nite… I really want to knock his socks off. As I looked it over when I got home this evening, I was wondering how 12 cupcakes could be made from 1/2 cup of coconut flour. Did another type of flour get left out of the recipe, or do the eggs make up the volume difference? (In other recipes I’ve seen online it seems multiple flours are used.) Thanks for sharing…