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.

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

4 tbsp butter, softened
1 cup confectioners’ sugar
2 tbsp shredded coconut, toasted


  1. 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.
  2. 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.
  3. 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.

July 2, 2011 · jackie · 6 Comments
Tags:  · Posted in: Cakes & Pies

6 Responses

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    Sounds a wonderful recipe with high percentage of calories.

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