Cupcakes

Gluten Free Lime Cupcakes with Cheesecake Topping

photo by recipe author

Preparation Time: 10 minutes
Servings: 6

Cupcakes:

1/4 cup coconut flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup whole sugar
2 tablespoons coconut milk*
1/4 cup coconut oil
1 medium lime, juice and rind
3 eggs
2-3 drops liquid chlorophyll

Topping:

3 ounces cream cheese
1/4 cup whipping/heavy cream
1/4 cup whole sugar

Cupcakes:

Pre-heat the oven to 400° F.

Mix the coconut flour, baking powder, salt and whole sugar in a bowl. Add the coconut milk, coconut oil, lime juice, rind and eggs together until you have a smooth batter. Add the chlorophyll, adjust if you want it brighter green.

Pour into cupcake cases and bake for 20 minutes. Remove from the oven and allow to cool.

Topping:

Blend the topping ingredients together until smooth. Slather or pipe over the cupcakes. Optional decoration is extra rind from a lime.

Angela from St. George, won $50 for this recipe and photo! Submit your recipes here!

Grain Free Coconut Creamsicle Cupcakes

photo by recipe author

Servings: 8 regular cupcakes
Preparation Time: 25 minutes

1/2 cup Tropical Traditions Coconut Flour
1/2 teaspoon baking soda
1/4 teaspoon Himalayan Pink Salt
1/2 cup Tropical Traditions Raw Honey, softened
1/4 cup Tropical Traditions Gold Label Virgin Coconut Oil, softened
2 heaping tablespoons pumpkin puree
4 large eggs
1 teaspoon raw apple cider vinegar
1 tablespoon orange zest
1/4 cup freshly squeezed orange juice
1 tablespoon lemon juice
4-5 drops orange essential oil
1 tablespoon vanilla extract

Preheat oven to 350° F.

In a small bowl combine dry ingredients. In a standing mixer combine all wet ingredients and mix well. Add dry ingredients in and mix again for 2 minutes.

Fill cupcake liners 1/3 full and bake till golden brown, approximately 15 minutes. Test to be sure of doneness by inserting a toothpick in the center of a cupcake, it should come out clean.

Let cool completely before frosting with your favorite frosting. (Pictured is a vanilla-orange palmcream frosting.)

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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!

Coconut Banana Cupcakes with French Buttercream Icing

photo by recipe author

Servings: 16
Preparation Time: 1 hour 30 minutes

Coconut Banana Cupcakes:

1/4 cup grass-fed butter
1/4 cup Tropical Traditions Gold Label Virgin Coconut Oil
1/4 cup organic cane sugar
1/4 cup organic honey
3 organic, farm-fresh eggs
4 tablespoons organic sour cream
1 teaspoon organic vanilla extract
5 large very ripe organic bananas
1/2 cup organic coconut flour
1 1/2 cups organic whole wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Himalayan pink salt

French Buttercream Frosting:

1/3 cup organic cane sugar
1/4 cup water
5 egg yolks, from farm-fresh eggs
pinch of Himalayan pink salt
3/4 cup grass-fed butter, at room temperature
1/3 cup Tropical Traditions Gold Label Virgin Coconut Oil, at room temperature
1 teaspoon organic vanilla extract
Coconut chips or shredded coconut for garnish

Coconut Banana Cupcakes:

Preheat oven to 350 °F

Cream butter, coconut oil, sugar and honey together in a large bowl or stand mixer until light and fluffy. Add eggs, sour cream, and vanilla extract and mix thoroughly. Add bananas and mash with a potato masher until small lumps remain.

In a large bowl, combine coconut flour, whole wheat flour, baking powder, baking soda, and salt. Add wet mixture to dry mixture and stir until just combined.

Spoon into cupcake molds and bake until toothpick inserted into the center comes out clean, about 10-12 minutes.

Remove from oven and allow to cool completely before frosting.

French Buttercream Frosting:

Add sugar and water to a small saucepan and cook over low heat until sugar has dissolved and it reaches 238 °F. If you don’t have a candy thermometer, cook until it reaches soft ball stage.

In a stand mixer combine egg yolks and salt. Beat on medium-low until light yellow and fluffy. Continue to mix while adding the sugar syrup (pour it in a slow stream near the side of the mixer.) Beat on high speed until the mixture is very light colored, fluffy, and has cooled to body temperature.

Mix in butter and coconut oil to frosting one tablespoon at a time. Once all the butter and coconut oil is incorporated, add vanilla extract and mix gently. Spoon into a piping bag and frost cupcakes. Garnish with chopped or shredded coconut as desired.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit yours here!