gluten free 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!

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!