https://youtube.com/watch?v=jn6lcL6JRmo%3Frel%3D0%22+allowfullscreen%3E%3C
Coconut Cupcakes (Gluten-Free)
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)
45-50 mins
Servings:
8 large cupcakes
Prep:
20 mins
Cook:
25-30 mins
Coconut Cupcakes (Gluten-Free)
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
- Preheat oven to 350°F/180°C.
- In large bowl, combine ground almonds, chickpea flour, coconut flour, cornstarch, baking powder and xantham gum. Mix well.
- In separate bowl, beat canola margarine and sugar until fluffy. Beat in egg yolks.
- Gently stir mixture into dry ingredients. Add lemon juice.
- In third bowl, beat egg whites until soft peaks form.
- Fold egg whites into egg yolk and flour mixture.
- Transfer batter to paper lined muffin cups.
- Bake in oven for 25-30 minutes.
- Frost with a Lemon Frosting.