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| Coconut Flour Coconut Cupcakes with Lime Icing Recipe |
| photo by recipe author |
You can make these cupcakes lemon or orange, just switching out the citrus zest and juice
Servings: 8-10 cupcakes
Preparation Time: 15-20 minutes
- 3 large organic eggs [1]
- 1/2 cup coconut oil [2]
- 1/2 cup maple syrup [3]
- 1/2 cup Tropical Traditions coconut flour [4]
- 1/2 teaspoon Himalayan pink salt [5]
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened shredded coconut [6]
Key Lime Icing
- 1/2 cup Tropical Traditions coconut cream concentrate [7]
- 1/4 cup raw honey [8]
- 1 tablespoon coconut oil [2]
- 1 teaspoon finely grated lime zest
- Juice of 1/2 lime (about 2 tablespoons)
- 1/2 teaspoon vanilla extract [9], optional
- 2-4 tablespoons coconut milk*
Cupcakes:
Preheat oven to 340° degrees.
In a small bowl blend eggs, coconut oil and maple syrup with a hand blender. Stir in coconut flour, salt, baking soda and shredded coconut, beating 1 minute.
Line a cupcake tin with unbleached baking cups. Spoon batter into each cupcake liner, making 8 large (about 1/4 cup per cupcake or 10 medium.)
Bake at 340° for 20 minutes on middle oven rack.
Remove cupcakes from oven and allow to cool for 20 minutes. Frost with Key Lime Icing and serve.
Icing:
If needed, soften coconut cream jar in warm water. Mix all the ingredients together until well mixed and smooth. Add coconut milk 1 tablespoon at a time, beating well. Ice cupcakes. Top with Lime zest or toasted coconut.
* For the freshest coconut milk make homemade coconut milk [10]. (See video at this link [10].)
Recipe submitted by Sondra, Telford, PA