COCONUT CUPCAKES - GLUTEN FREE Recipe Video
The perfect dessert for those on a gluten free diet. Great Tastes of Manitoba 2011/2012.
Ingredients
1/2 cup ground almonds (125 mL)
1/4 cup chickpea flour (60 mL)
1/2 cup coconut flour (125 mL)
1/4 cup cornstarch (60 mL)
2 tsp baking powder (10 mL)
1/2 tsp xanthan gum (2 mL)
1/2 cup canola margarine (125 mL)
1 cup sugar (250 mL)
3 eggs, separated (3 )
3 Tbsp lemon juice (45 mL)
LEMON FROSTING
INGREDIENTS:
1/4 cup canola margarine (50 mL)
2 cup icing sugar (500 mL)
3-4 tsp milk (15-20 mL)
1 tsp vanilla (5 mL)
2 tsp lemon zest (10 mL)
DIRECTIONS
Combine all ingredients in medium bowl. Beat well until mixture is fluffy and will spread evenly.
Directions
1. Preheat oven to 350°F (180°C).
2. In large bowl, combine, ground almonds, chick pea flour, coconut flour, cornstarch, baking powder, and xanthan gum. Stir to combine ingredients.
3. In separate bowl, beat canola margarine and sugar until fluffy. Beat in egg yolks.
4. Gently stir mixture into dry ingredients along with the lemon juice.
5. In third bowl, beat egg whites until soft peaks form.
6. Fold egg whites into the egg yolk and flour mixture.
7. Transfer mixture to paper lined muffin cups.
8. Bake in oven for 25–30 minutes.
9. Once cooked, remove from muffin cups and cool on wire rack.
10. Frost with Lemon Frosting.
2. In large bowl, combine, ground almonds, chick pea flour, coconut flour, cornstarch, baking powder, and xanthan gum. Stir to combine ingredients.
3. In separate bowl, beat canola margarine and sugar until fluffy. Beat in egg yolks.
4. Gently stir mixture into dry ingredients along with the lemon juice.
5. In third bowl, beat egg whites until soft peaks form.
6. Fold egg whites into the egg yolk and flour mixture.
7. Transfer mixture to paper lined muffin cups.
8. Bake in oven for 25–30 minutes.
9. Once cooked, remove from muffin cups and cool on wire rack.
10. Frost with Lemon Frosting.
Chef
