Vanilla Coconut Flour Cupcakes

Monday, 7 October 2013

Paleo Vanilla Coconut Flour Cupcakes

Paleo Vanilla Coconut Flour Cupcakes

I have a bag of coconut flour that I wanted to use more of and needed to make some snacks for work so went looking for a recipe with coconut flour in it and came across these delicious Vanilla Coconut Flour Cupcakes.

Power Hungry is the website I found this coconut flour recipe. I can never get my cupcakes to look as smooth as the ones on the site. There must be a trick to it. If so can someone please tell me what it is!

Anyway these Vanilla Coconut Flour Cupcakes are delicious and really light on the tummy.

I changed the recipe around a bit to suit my tastes and I really love it. I am definitely going to use this recipe again. I love that it has olive oil in it instead of coconut oil.

Nothing against coconut oil but the texture to this is more normal to what I was used to during my wheat eating days. Also with this recipe you don't get that grainy texture you normally get when you use coconut flour, must be the olive oil.

The chocolate topping is called Merenda. It is the Greek version of Nutella and is ridiculously decadent. Soooooooooo good. Not lactose free or Paleo friendly but hey - you gotta splurge every now and again.

If you would like to purchase your own jar of Merenda check out They ship worldwide.

You're welcome!

Vanilla Coconut Flour Cupcakes

1/4 cup coconut flour
1/2 teaspoon baking powder
2 large eggs (preferably brought to room temperature)
1/4 cup honey
3 tablespoons olive oil
1/2 teaspoon cinnamon
1/4 teaspoon vanilla

Preheat oven to 180C/350°F.

Line a muffin tin with 4 muffin paper cup liners then spray insides with nonstick cooking spray to prevent sticking.

In a bowl combine the coconut flour, baking powder and cinnamon.

In a separate bowl whisk in the eggs, honey, olive oil and vanilla until blended and bubbly.

Pour the dry ingredients into the wet ingredients and mix until well combined.

Divide the batter equally among the prepared muffin cups.

Bake in preheated oven for 20 - 25 minutes or until golden and a toothpick inserted in the centre comes out clean.
Remove cupcakes from the tin and place on wire rack to cool.

Makes 4 cupcakes.


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