Gluten Free Coconut Cupcakes

Gluten Free Coconut Cupcakes

A gluten–free cupcake! This light and decadent coconut cupcake is topped with a lemon icing and is ideal for bridal showers, weddings and birthday parties.

Servings
8 people
  • Ingredients

    Cupcakes

    • 1/2 cup ground almonds (125 mL)
    • 1/4 cup chickpea flour (60 mL)
    • 1/2 cup coconut flour (125 mL)
    • 1/4 cup cornstarch (60 mL)
    • 2 tsp baking powder (10 mL)
    • 1/2 tsp xanthan gum (2 mL)
    • 1/2 cup canola margarine (125 mL)
    • 1 cup granulated sugar (250 mL)
    • 3 eggs separated (3)
    • 3 Tbsp lemon juice (45 mL)

    Lemon Frosting

    • 1/4 cup canola margarine (60 mL)
    • 2 cups icing sugar (500 mL)
    • 3-4 tsp milk (15-20 mL)
    • 1 tsp vanilla (5 mL)
    • 2 tsp lemon zest (10 mL)
  • Directions

    Cupcakes

    1. Preheat oven to 350°F (180°C).
    2. In large bowl, combine, ground almonds, chick pea flour, coconut flour, cornstarch, baking powder, and xanthan gum. Stir to combine ingredients.
    3. In separate bowl, beat canola margarine and sugar until fluffy. Beat in egg yolks.
    4. Gently stir mixture into dry ingredients along with the lemon juice.
    5. In third bowl, beat egg whites until soft peaks form.
    6. Fold egg whites into the egg yolk and flour mixture.
    7. Transfer mixture to paper lined muffin cups.
    8. Bake in oven for 25–30 minutes.
    9. Once cooked, remove from muffin cups and cool on wire rack.
    10. Frost with Lemon Frosting.

    Lemon Frosting

    1. Combine all ingredients in medium bowl. Beat well until mixture is fluffy and will spread evenly.

     

Nutritional Analysis

Serving Size
124 g
Servings
8
Calories
470
Total Fat
22 g
Saturated Fat
3.5 g
Trans. Fat
0 g
Cholesterol
80 mg
Sodium
280 mg
Carbohydrates
67 g
Fiber
2 g
Protein
5 g