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Toasted Coconut Cupcakes with Coconut Frosting

Light and fluffy and filled with coconut flavor through and through.

CoconutCupcakes1

Toasted Coconut Cupcakes with Coconut Frosting
2.0 from 1 reviews
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Serves: 12
Coconut flavor through and through!
Ingredients
  • 2 cups GF Pastry Flour Blend
  • ½ cup sugar
  • ¼ cup brown sugar, packed
  • ½ tsp baking soda
  • 2 eggs, room temperature
  • 5 Tbsp coconut oil, melted
  • ¾ cup coconut milk (beverage) + ½ tsp GF vinegar
  • ½ tsp coconut extract (or 2 tsp vanilla)
  • ½ cup shredded coconut, toasted
Frosting
Instructions
  1. Preheat oven to 425°F, then combine first four dry ingredients together in a large bowl.
  2. In another bowl, mix remaining ingredients, except shredded coconut. Ensure the eggs and milk are at room temperature, or the coconut oil can start to solidify and won’t be evenly incorporated.
  3. Whisk the wet ingredients into the dry, stirring until combined. Stir in the shredded coconut, then scoop into prepared muffin tins and place in oven.
  4. Reduce temperature to 375°F, then bake for 20 minutes or until internal temperature of muffin reaches 205°F, using an instant read thermometer.
Notes
Toast coconut by placing on a baking sheet and baking the oven at 350°F until golden, about 8-10 minutes (shaking pan a few times while cooking).

 

5 Responses to Toasted Coconut Cupcakes with Coconut Frosting

  1. Patt April 8, 2014 at 6:30 pm #

    Oh wow, I want one right now please!

  2. Janet vietri July 12, 2014 at 9:22 am #

    I have Bob’s Red Mill Gluten free all purpose baking flour, would love to be able to use this in all recipes for baking. I did try and made cupcakes with it and they came out very heavy and hard, any ideas or recipes for me?

    • Marla Hingley
      Marla Hingley July 12, 2014 at 1:29 pm #

      I personally do not believe there is one ‘all-purpose’ gluten free flour blend for everything. Because gluten free flours all have such different tastes, textures, and properties, you really need to create blends that are specific to what your are baking. Breads require flour mixes with more a higher protein content than cookies do. If you look under our Recipes tab in Flour Mixes, you’ll find a bunch of recipes to create your own flour mixes for breads, muffins&cookies, and cakes&pastry. If don’t want to make your own blends, I like to use Bobs Red Mill Biscuit & Baking Mix for cakes, cookies, biscuits, squares, etc (everything except breads).

    • Stella September 19, 2014 at 4:22 pm #

      I used Pamela’s flour and got the same heavy hard results
      Not keeping this recipe

      • Angie Halten (Admin)
        Angie Halten (Admin) September 20, 2014 at 11:43 am #

        Sorry to hear they didn’t turn out Pamela’s brand flour blend. Using different gluten free flour blends will produce varied results – due to the nature of each individual gluten free flours unique properties. Since we don’t test a bunch of different brand name blends for every recipe, the same results cannot be guaranteed. However using the flour blend we linked to in the recipe, did produced tender and delicious cupcakes.

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