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Add a photoThe coconut cupcakes are light and airy, with a cream of coconut glaze that adds extra sweetness. They're made gluten- and dairy-free, too, with a process that whips them into cakes as delicate as a pink swan ballerina.
Ingredients
- Ingredients: Cakes
- 12 Tbsp Earth Balance Vegan Buttery Spread at room temperature
- 3 eggs at room temperature
- 2 1/4 cup gluten-free flour (I used the high-protein mix)
- 1/2 cup sugar
- 3/4 cup xantham gum, sugar or sweetener of choice
- 1 tsp salt
- 1 tsp xantham gum
- 1 tsp baking powder
- 1/2 cup dried unsweetened coconut
- 1 cup canned coconut milk
- 2 tsp vanilla extract
- Ingredients: Coconut Glaze
- 1 can of creme of coconut (different than coconut cream)
- 3 cups powdered sugar
- 1/2 cup tapioca starch
Directions
- * Combine the dry ingredients in one bowl, and the coconut milk and vanilla in another
- * In a third, large bowl, cream the Earth Balance until fluffy, then add the sugar and xylitol and beat until smooth and fluffy
- * Add the eggs one at a time, beating thoroughly between additions
- * Start with dry and end with dry. That is, add 1/3 cup of the dry ingredients and beat until incorporated. Then add 1/2 of the coconut milk and repeat until all ingredients are blended
- * Fill into 18 cupcake tins
- * Bake for 23 minutes or until a toothpick inserted comes out clean
- * Cool completely before glazing
- Now, I learned through this recipe that there is, indeed, a difference between coconut cream and cream of coconut. I was thinking that I had bought coconut cream, which is essentially a thicker coconut milk, with a higher fat content. When in fact I had bought cream of coconut, which is a gel-like liquid thatâs been sweetened with sugar. Not having time to go out and correct my mistake before guests came over, and recognizing that this was simply another dusty opportunity, I blended the ingredients together to produce a delightfully thick glaze. Now, this is not a frosting I, as a person who has hypoglycemia, will eat because it is all sugar (as frostings tend to be). But since the cakes were not particularly sweet, this was a perfect companion. And the coconut flavor came out that much more so in the glaze and therefore brought it out in the cakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 18 servings | |
| Calories 254 | |
| Calories from Fat 78 | 31% |
| Total Fat 8.88g | 11% |
| Saturated Fat 5.91g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 254mg | 11% |
| Potassium 112mg | 3% |
| Total Carbs 42.81g | 11% |
| Dietary Fiber 0.1g | 0% |
| Sugars 38.62g | 26% |
| Protein 2.1g | 3% |
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