Coconut Cupcakes
Now that Simon has the wheat-allergy, you’re going to be seeing more gluten-free and wheat-free recipes showing up. The more I read up on this allergy, the more restrictive I realize his diet is going to be. Therefore, I’m turning the entire house into a wheat-free zone and that means all of us are going on this diet. This also means I really need to find adequate substitutes for some of our favorites otherwise Ian and Jesse may start a mutiny. *grin* So Coconut Cupcakes, from Great Gluten-Free Baking by Louise Blair, will be the first of many recipes to be gluten or wheat free. Right now, I’m simply gathering recipes, so I’ll add comments once I actually try it, but these sound good and quite easy to make.
Ingredients:
12 tbsp butter, softened
3/4 cup granulated sugar
few drops vanilla extract
3 eggs, beaten
3/4 cup brown rice flour
3/4 cup corn flour
2 tsp gluten-free baking powder
1/2 cup shredded coconut, soaked in 1/2 cup boiling water
topping:
4 tbsp butter, softened
1 cup confectioners’ sugar
2 tbsp shredded coconut, toasted
Directions:
- Preheat the oven to 350 degrees F. Line a 12-hole muffin pan with paper liners. Place all the cake ingredients in a food processor and whiz until smooth, or beat together in a large bowl.
- Spoon the mixture into the paper liners and place in the preheated oven for 12-15 minutes, until golden and risen. Remove the cakes from the oven and transfer to a wire rack to cool.
- Place the butter and confectioners’ sugar in a bowl and beat together until pale and creamy, then stir in the toasted coconut. Spread a little frosting on each cake.
****Nutrition Facts: 1 serving equals 323 calories, 19g fat (13g saturated fat), 37g carbohydrate, 1g fiber, 2g protein.