Coconut Cupcakes

r_1df8b6d7-83f6-3053-b254-f482b925e141472

Source: SafeRecipes—Adapted From: Cloudy With A Chance Of Sprinkles

Ingredients

Yields: 12 Cupcakes (12 Servings)

Grams

1/2 cup Coconut Flour 60g
1/4 cup Unsalted Butter or Coconut Oil 56.75g
1/4 cup Baking Soda 55.2g
1/2 tsp Sea Salt 3g
1/4 cup Sugar 50g
or 1/2 cup Maple Syrup or Honey 169.5g
5 Eggs 220g

    or Replace 5 Eggs with: gr_5e614057a5430
        1 tsp Baking Soda 4.6g
        1 tbsp White Vinegar 14.9g
        1 cup fruit sauce 244g

1/4 cup Coconut Oil 54.5g
1 1/2 tbsps Pure Vanilla extract 19.5g
2 tsps Vinegar 10g

Select the substitute that is safe for you
(Substitutes that do not match free or diet icons may appear.)

ALWAYS check labels before buying or consuming!

Preheat over to 350F. Prepare muffin tins. Mix dry ingredients, mix all wet ingredients except for vinegar, then combine wet and dry. Wait 5 min for the flour to soak up some of the liquids. Add the vinegar and immediately fill muffin cups to the brim. Bake 18-20 min.

Reviews

Success

Ease

Kidfun

Cuisine: American, North American
Occasion: Party,
Texture/Feel: Soft/Bready
Flavor: Sweet
Necessary Equipment: Oven

Oven

Nutrition

SafeRecipes generates a nutrition table computed from the list of ingredients. The values rely on user submissions, are not as accurate as clinical analysis, and do not account for preparations that are more readily digested than others, or for individual variation in how foods are digested.

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Nutrition

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