Cooking and Serving: 33 minutes | 12 cupcakes
Ingredients
¾ cup (150 g) granulated sugar | ⅜ cup (45 g) unsweetened coconut chips | 1 ⅛ cups (158 g) all purpose gluten free flour blend
Description
Prep Time: 15 minutes | Cook Time: 18 minutes | Total Time: 33 minutes | Servings: 12 cupcakes
Ingredients
¾ cup (150 g) granulated sugar
⅜ cup (45 g) unsweetened coconut chips
1 ⅛ cups (158 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, (omit if your blend already contains it)
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
6 tablespoons (84 g) unsalted butter, at room temperature
2 (50 g) egg whites, at room temperature
1 teaspoon clear coconut flavoring, (optional)
½ cup (4 fluid ounces) buttermilk, at room temperature
2 cups (240 g) unsweetened coconut chips
8 tablespoons (112 g) unsalted butter, at room temperature
6 tablespoons (84 g) virgin coconut oil, at room temperature
2 cups (230 g) confectioners’ sugar
⅛ teaspoon kosher salt
1 teaspoon clear coconut flavoring (optional)
Instructions
MAKE THE CUPACKES
Place the granulated sugar and coconut chips in a blender or food processor,.
and pulse until the coconut chips are no longer visible, and have become part.
of the sugar. The sugar will clump a bit. Set it aside briefly.
In a small bowl, place the flour, xanthan gum, baking powder, baking soda,.
and salt in a small bowl and whisk to combine well. Set the dry ingredients.
In a large bowl, place the butter, prepared coconut and sugar mixture, egg.
whites and optional coconut flavoring, and beat very well with a handheld.
Add the flour mixture in two parts, alternating with the buttermilk in.
between parts and beating until just combined after each addition.
Using a silicone spatula or large spoon, turn the batter over times to ensure that all of the dry ingredients have been incorporated into.
the batter. The batter should be relatively soft but thick and a bit lumpy.
Fill the prepared wells of the muffin tin just under 3/4 of the way full with.
Shake the tin back and forth to evenly distribute the batter in each well.
Place the cupcakes in the center of the preheated oven and bake until very.
lightly golden brown and the top springs back when pressed gently in the.
center (about 18 minutes).
Remove the muffin tin from the oven and allow the cupcakes to cool for about.
10 minutes in the pan before transferring to a wire rack to cool completely.
Lower the oven temperature to 250°F.
Place the remaining 2 cups of coconut chips on a clean, rimmed baking sheet.
and spread them into an even layer.
Place in the center of the oven and bake until lightly toasted, about 7.
Stir at least once during baking to ensure even toasting, then remove the.
toasted coconut chips from the oven and allow to cool.
MAKE THE FROSTING
In the bowl of your stand mixer fitted with the paddle attachment, place the.
8 tablespoons butter and 6 tablespoons coconut oil and beat on high speed for.
about 3 minutes or until light and fluffy.
Add the confectioner’s sugar, pinch of salt, and (optional) coconut.
flavoring, and beat on high speed until the frosting is very light and fluffy.
again (about 10 minutes).
Once the cupcakes are completely cool, place a generous dollop of frosting on.
top of each with a spoon or using a pastry bag fitted with a large open.
Press down on the frosting with the spoon to create a small well in the.
center of each. Sprinkle the cupcakes generously with the toasted coconut.
MAKE THE FROSTING
In the bowl of your stand mixer fitted with the paddle attachment, place the.
8 tablespoons butter and 6 tablespoons coconut oil and beat on high speed for.
about 3 minutes or until light and fluffy.
Add the confectioner’s sugar, pinch of salt, and (optional) coconut.
flavoring, and beat on high speed until the frosting is very light and fluffy.
again (about 10 minutes).
Once the cupcakes are completely cool, place a generous dollop of frosting on.
top of each with a spoon or using a pastry bag fitted with a large open.
Press down on the frosting with the spoon to create a small well in the.
center of each. Sprinkle the cupcakes generously with the toasted coconut.