bakery-style cupcake.
Worth the effort!
½ cup of butter
1¼ cups sugar
3 eggs, room temperature
2 t. GF coconut extract
2 cups GF flour blend
1¼ cups sugar
3 eggs, room temperature
2 t. GF coconut extract
2 cups GF flour blend
1 t. baking powder
1t. Baking soda
1 cup buttermilk
1 t. GF coconut extract
1t. Baking soda
1 cup buttermilk
1 t. GF coconut extract
2 cups shredded toasted coconut *
Preheat oven to 350˚F. Line muffin pan with paper liners.
Combine butter and sugar with a mixer, mixing on medium speed for a full five minutes. Add one egg at a time, followed by the extract flavoring.
Preheat oven to 350˚F. Line muffin pan with paper liners.
Combine butter and sugar with a mixer, mixing on medium speed for a full five minutes. Add one egg at a time, followed by the extract flavoring.
In a separate bowl, mix dry ingredients. Add a third of the dry ingredients to the batter and mix, alternating with a third of the buttermilk. Repeat until all ingredients are incorporated into the batter. Pour into lined muffin tins, about 2/3 full. Bake about twenty minutes, or until toothpick inserted into the center of muffin comes out clean.
*Toasted Coconut Frosting:
Toast approximately two cups of natural coconut flakes by spreading onto a baking sheet and baking at 350˚, stirring occasionally until golden brown for about ten minutes. Add 1½ t. GF coconut extract in place of the vanilla extract in any basic cream cheese frosting recipe. After frosting the cupcakes, sprinkle frosting with the toasted coconut.
Toast approximately two cups of natural coconut flakes by spreading onto a baking sheet and baking at 350˚, stirring occasionally until golden brown for about ten minutes. Add 1½ t. GF coconut extract in place of the vanilla extract in any basic cream cheese frosting recipe. After frosting the cupcakes, sprinkle frosting with the toasted coconut.
Makes: About 24 cupcakes.
This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:
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