Gluten Free Cocoa Coconut Cupcakes Recipes

GLUTEN FREE COCONUT CUPCAKES

Steps:

• Preheat the oven to 350º F. Set out your butter and cream cheese to ensure they are at room temperature.
• In a large bowl, add the dry ingredients and whisk to blend.
• In a smaller bowl, add the wet ingredients and whisk to blend.
• Pour the wet ingredients into the dry ingredients and mix until just barely mixed.
• Add cupcake liners to a muffin tin and fill each 3/4 full with cupcake batter.
• Bake 20-22 minutes until done. Remove from the oven and cool on a cooling rack.
• Add your butter, cream cheese, and vanilla to a mixer. Whip until creamy. Slowly add the powdered sugar. Add water slowly so your frosting doesn't get too soft.
• Use an ice cream scoop to put frosting on each cupcake. Dip the cupcake upsidedown into the shredded coconut to top each.

GLUTEN-FREE DARK CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners.
• Combine gluten-free flour, coconut sugar, dark chocolate chips, cocoa powder, coconut flour, baking powder, baking soda, xanthan gum, and salt in a bowl; mix well to combine.
• Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in another large bowl until combined. Add flour mixture; fold in with a spatula until completely blended. Divide batter evenly among muffin cups, filling each about halfway.
• Bake cupcakes in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in pans 5 minutes; transfer to a wire rack to cool completely.

GLUTEN-FREE COCONUT CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine sugar, guar gum, baking powder, and kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Add all of the sorghum flour, all of the cornstarch, and all of the tapioca flour. Mix on low speed for several rotations to evenly distribute the dry ingredients.
• Drop diced butter into the bowl and mix on the lowest setting until it looks like thick, dry sand, about 2 minutes. Add eggs and mix on low speed for 30 seconds. With the mixer running on low, pour in buttermilk, vanilla, and almond extract; slowly increase the speed to high, one gear at a time. Mix until batter casts out big, beautiful, folding waves, about 1 1/2 minutes. Fold in shredded coconut.
• Use an ice cream scoop to divide the batter evenly, filling each prepared muffin cup 2/3 to 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Remove from the oven and place on a wire rack until completely cool, about 25 minutes.