Vanilla Coconut Gluten Free Cupcakes
The cutest cupcakes you'll eat this spring! Made with a soft, fluffy vanilla cake, a lower sugar coconut butter frosting, and coconut topping. With some naturally colored fixings for an adorable cleaned up Easter treat!
PREP TIME
15 minutes
COOK TIME
18 minutes
INGREDIENTS
17
Serves: 9
Ingredients
- 1 cup1 cup1 cup Cassava Flour
- 1 Tbsp1 Tbsp1 Tbsp Arrowroot Flour
- 2 tsp2 tsp2 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Sea Salt
- 2 whole2 whole2 whole Egg Whites
- .75 cup.75 cup.75 cup Cane Sugar, Organic
- 6 Tbsp6 Tbsp6 Tbsp Unsalted Butter
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- .25 tsp.25 tsp.25 tsp Almond Extract
- .5 cup.5 cup.5 cup Milk
- 1 cup1 cup1 cup Organic Coconut Butter
- .25 cup.25 cup.25 cup Honey
- 6 Tbsp6 Tbsp6 Tbsp Milk
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- .25 cup.25 cup.25 cup shredded Coconut
- 9 whole9 whole9 whole Protein Marshmallows! (click for recipe), Or large marshmallows of choice
Frosting
Shop This Recipe
Shopping on FoodSocial supports our recipe creators and trusted brands.
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Whisk dry ingredients together in 1 bowl
- -Beat egg whites, and add in 1/4 cup sugar beating until foamy in a 2nd bowl
- -In a 3rd bowl beat butter until smooth, then add remaining 1/2 cup sugar and beat
- -slowly add in strawberry purée and dry ingredients into the butter bowl, beating continuously
- -add in extracts and milk, and mix
- -add in egg white mixture and beat until smooth
- -pour into 9 cupcake liners and bake at 350 for 17-18 minutes
- -after 5-10min remove cupcakes from pan to a cooling rack to finish cooling
- Decorate:
- -process frosting ingredients together until smooth and place in a piping bag, or simply spread overtop cupcakes
- -sprinkle coconut flakes overtop
- -for ears cut marshmallows in half (yes you can use my homemade protein marshmallows!), and dip in naturally colored pink sprinkles
- -use mini chocolate chips for eyes and naturally colored pink chocolate gems for noses
- -enjoy!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Cupcakes & Muffins Desserts Frostings & Toppings Gluten Free Grain Free Nightshade Free Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 459 |
| Fat: | 28 g |
| Carbohydrates: | 46 g |
| Protein: | 10 g |
| Cholesterol: | 23 g |
| Sodium: | 328 mg |
| Fiber: | 7 g |
| Sugars: | 26 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.