|Gluten Free Apple Flower Cinnamon Cupcakes|
|photo by recipe author|
Servings: 6 cupcakes
Preparation Time: 15 minutes
- 1/4 cup butter, melted
- 3 eggs
- 1/4 cup raw honey
- 1 teaspoon vanilla extract
- 3 tablespoons coconut milk*
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 red apple
- 1/2 tablespoon coconut oil for cooking
Pre-heat oven to 400° F.
Blend butter, eggs, honey, vanilla extract and coconut milk. Add coconut flour, baking powder, salt and cinnamon and whisk until the batter is smooth. Pour the batter into cupcake cups.
Slice the apple into quarters and remove the pips and core then slice each quarter into several thin slices. On a stovetop, cook the apple slices in a sauce pan on medium-high heat with a little bit of coconut oil (1/2 tablespoon or more, if needed) for 30 seconds on each side until apples become flexible but not soft. Remove from pan to a plate covered with a paper towel and allow to cool. Then gently press the apple slices into the cupcake batter on top of each cupcake with the peeled edge visible on the top. Start on the outside and work your way inwards to produce a rose effect.
Bake 20-25 minutes until cooked through.
*For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Angela from St. George, Barbados won $50 for this recipe and photo! Submit your coconut recipes and photos here!