https://youtube.com/watch?v=jn6lcL6JRmo%3Frel%3D0%22+allowfullscreen%3E%3C

Coconut Cupcakes (Gluten-Free)

Clock Icon 45-50 mins |
Servings: 8 large cupcakes |
Prep: 20 mins |
Cook: 25-30 mins

https://youtube.com/watch?v=jn6lcL6JRmo%3Frel%3D0%22+allowfullscreen%3E%3C

Coconut Cupcakes (Gluten-Free)

Clock Icon 45-50 mins
Servings: 8 large cupcakes
Prep: 20 mins
Cook: 25-30 mins

Coconut Cupcakes (Gluten-Free)

Clock Icon 45-50 mins
Servings: 8 large cupcakes
Prep: 20 mins
Cook: 25-30 mins

Ingredients

Ingredients

  • 1/2 cup (125 mL) ground almonds
  • 1/2 cup (125 mL) coconut flour
  • 1/4 cup (60 mL) chickpea flour
  • 1/4 cup (60 mL) cornstarch
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) xanthan gum
  • 1/2 cup (125 mL) canola margarine
  • 1 cup (250 mL) sugar
  • 3 eggs, separated
  • 3 Tbsp (45 mL) lemon juice

Method

  1. Preheat oven to 350°F/180°C.
  2. In large bowl, combine ground almonds, chickpea flour, coconut flour, cornstarch, baking powder and xantham gum. Mix well.
  3. In separate bowl, beat canola margarine and sugar until fluffy. Beat in egg yolks.
  4. Gently stir mixture into dry ingredients. Add lemon juice.
  5. In third bowl, beat egg whites until soft peaks form.
  6. Fold egg whites into egg yolk and flour mixture.
  7. Transfer batter to paper lined muffin cups.
  8. Bake in oven for 25-30 minutes.
  9. Frost with a Lemon Frosting.