Coconut Flour Vanilla Cupcakes Candida Diet Friendly Recipes

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VANILLA COCONUT FLOUR CUPCAKES



Vanilla Coconut Flour Cupcakes image

These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you're baking for a birthday, a bake sale, or just for fun, they're a cinch to whip up and are sure to be a hit!

Provided by King Arthur Flour

Categories     Trusted Brands: Recipes and Tips     King Arthur Flour

Time 1h35m

Yield 10

Number Of Ingredients 8

½ cup vegetable oil or melted butter
⅔ cup sugar
½ teaspoon salt
2 teaspoons gluten-free vanilla extract
6 large eggs, cracked into a bowl and whisked to combine
2 tablespoons milk
½ cup King Arthur Coconut Flour
1 teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners.
  • Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
  • In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.
  • Evenly divide the batter among the 10 liners, filling each 3/4 full.
  • Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a tester inserted in the center comes out clean.
  • Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.
  • Frost the cupcakes with your favorite frosting.

Nutrition Facts : Calories 215 calories, Carbohydrate 17.1 g, Cholesterol 111.8 mg, Fat 15.1 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 214.4 mg, Sugar 13.7 g

COCONUT FLOUR VANILLA CUPCAKES (CANDIDA DIET FRIENDLY)



Coconut Flour Vanilla Cupcakes (Candida Diet Friendly) image

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!

Provided by AllieBrooklynBaker

Categories     Free Of...

Time 32m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

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)

Steps:

  • Preheat over to 350 degrees Farenheit.
  • Line 12 muffin tins with muffin liners or grease with coconut oil.
  • In a large bowl, sift together coconut flour, baking soda and sea salt.
  • In a medium bowl, using a fork or whisk, beat together eggs, 1 TB vanilla, oil and yacon syrup until well mixed.
  • Add wet ingredients slowly to dry ingredients and mix very well with a wooden spoon or spatula.
  • Using a 1/4 cup measuring cup, scoop batter into 12 even portions in muffin tins.
  • Bake for 20-22 minutes.
  • Cool.
  • For Frosting, beat together butter, 1 TB vanilla and yacon syrup or powder with a hand mixer or wooden spoon until light and fluffy.
  • Spread frosting on cupcakes.
  • Enjoy!
  • Can be stored in an airtight container in the fridge for up to a week. But they probably won't last that long.
  • Tip: The Yacon has powerful digestive-aiding properties. Don't eat too many or you may get a stomach ache!

Nutrition Facts : Calories 161.9, Fat 16.1, SaturatedFat 10.9, Cholesterol 113.3, Sodium 252.6, Carbohydrate 0.5, Sugar 0.4, Protein 3.2

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