Chocolate Coconut Flour Cupcakes with “Butter”cream Icing

If you read my post about Tropical Traditions and how much I love their Gold Label Virgin Coconut Oil, then you know that I did some recipes with their products.  So, this is one that I promised you!  I did 2 tries with this, just because I left the liquid Stevia out of the first batch.  I’m so glad I tried it again, because this recipe was really good and I hope that you will try it!

This recipe was adapted from and inspired by this Chocolate Raspberry Cupcake recipe originally posted by The Spunky Coconut.

Chocolate Coconut Flour Cupcake with "Butter"cream Icing

 Chocolate Coconut Flour Cupcakes with “Butter”cream Icing
makes 12 cupcakes

Bear with me.  There are a LOT of little steps in this recipe because it is egg free.  But it’s worth it.  Trust me. :)

Preheat oven to 325F.

3/4 cup Tropical Traditions Gold Label Virgin Coconut Oil, liquified
1/2 cup cocoa powder

3/4 cup honey
1 TB vanilla
1/2 tsp liquid stevia

3 TB chia seeds, ground
3/4 cup warm water

4 1/2 tsp Egg Replacer
6 TB warm water
1 1/2 tsp baking soda

1/2 cup gluten free, all purpose flour mix (I use 1 part sorghum flour, 1 part tapioca starch and 1/3 part millet flour)
1/4 cup Tropical Traditions Coconut Flour, sifted
1/2 tsp baking powder
1/4 tsp xanthan gum
1/4 tsp salt

1.  In a large mixing bowl, beat liquefied coconut oil and cocoa powder until smooth.
2.  Beat in honey, vanilla and liquid stevia.
3.  In a separate small bowl, combine ground chia seeds and 3/4 cup warm water.  Mix well and let it sit for 5 minutes.  This is the first portion of your “eggs” for this recipe.
4.  In another small bowl, combine Egg Replacer with 6 TB warm water and baking soda.  Mix well and it will foam up like a whisked egg white.  This is the second portion of “eggs” for this recipe.
5.  Add all “eggs” to your wet ingredients and beat well.
6.  In another bowl, combine your all purpose flour, coconut flour, baking powder, xanthan gum and salt.
7.  Add dry ingredients to wet and beat until combined.
8.  Grease a muffin tin with liquefied coconut oil or cooking spray- I don’t use liners because they tend to stick with egg free baked goods.
9.  Fill wells about 3/4 full and bake for about 25 minutes, or until toothpick inserted comes clean.
10.  Cool in pan for 5 minutes, then turn out on a cooling rack to cool completely.

Once cooled, you can ice them or wrap individually and freeze.  Defrost in the fridge overnight.

“Butter”cream Icing

1/2 cup Spectrum Organic Shortening
1/2 cup Butter flavored Soy Free Earth Balance Spread
2 cups Organic Powdered Sugar (I got some from Whole Foods that uses Tapioca starch instead of corn starch.)
1 tsp Vanilla extract

Beat all ingredients until the powdered sugar is completely incorporated and there are no dry spots.  You *may* have to taste test. ;)

 

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One Response to Chocolate Coconut Flour Cupcakes with “Butter”cream Icing

  1. Pingback: Tropical Traditions Gold Label Virgin Coconut Oil Review | Allergic To Air

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