We have been working really hard around here during the last three months isolation, renovations, gardening, landscaping... and we deserved a treat! so I made coconut milk ice cream last night and these delicious cupcakes this afternoon.
Easy and delicious, and with the butter cream icing, they are the best I've made.
1 cup sugar
1/2 cup coconut oil
2 large eggs
1 1/4 cup GF Flour mix
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp xanthan gum
1/2 cup milk (or alternative)
1 1/2 tsp vanilla extract
Preheat oven to 350F and place liners in 12 medium cupcake pan.
In a large bowl, beat the sugar with coconut oil until well incorporated. Add eggs. Beat another minute. Mix the flour, baking powder, salt and xanthan gum, and add to the bowl. Add the milk and vanilla. Mix for another minute.
Divide the batter between the 12 cupcake liners. Bake 20 minutes at 350F until lightly browned and centre springs back when touched.
Cool 5 minutes, remove cupcakes from pan and cool on a rack before icing.
2 1/2 cup GF icing sugar (Typically Canadian icing sugar is GF)
1/3 cup butter, softened
1 1/2 tsp vanilla
1 to 2 Tbsp milk (or alternative)
Mix icing sugar with butter on low speed. Add vanilla & 1 Tbsp milk. Gradually add enough of the milk to make it smooth and spreadable. Add more milk if too thick, more icing sugar if too thin.
I piped the icing sugar onto the muffins for a nicer finish.
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