Coconut Flour Vanilla Cupcakes (Candida Diet Friendly) |
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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 2 |
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I adapted these from another recipe found on the net. I made them a little less sweet/fatty. The result is fantastic! I am obsessed with these delicious vanilla goodies! They are good even without the frosting, but with frosting - divine! Ingredients:
3/4 cup coconut flour |
1/2 teaspoon baking soda |
1/2 teaspoon sea salt |
6 large eggs |
1/3 cup coconut oil, melted and cooled |
1/2 cup yacon syrup (or other sweetener if not following candida diet) |
1 tablespoon vanilla extract (use alcohol-free) |
1/2 cup butter (softened) |
1 tablespoon vanilla extract (use alcohol-free) |
1/4 cup yacon syrup (or powdered yacon if you can find it) |
Directions:
1. Preheat over to 350 degrees Farenheit.
2. Line 12 muffin tins with muffin liners or grease with coconut oil.
3. In a large bowl, sift together coconut flour, baking soda and sea salt.
4. In a medium bowl, using a fork or whisk, beat together eggs, 1 TB vanilla, oil and yacon syrup until well mixed.
5. Add wet ingredients slowly to dry ingredients and mix very well with a wooden spoon or spatula.
6. Using a 1/4 cup measuring cup, scoop batter into 12 even portions in muffin tins.
7. Bake for 20-22 minutes.
8. Cool.
9. For Frosting, beat together butter, 1 TB vanilla and yacon syrup or powder with a hand mixer or wooden spoon until light and fluffy.
10. Spread frosting on cupcakes.
11. Enjoy!
12. Can be stored in an airtight container in the fridge for up to a week. But they probably won't last that long.
13. Tip: The Yacon has powerful digestive-aiding properties. Don't eat too many or you may get a stomach ache!
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