Monday, February 7, 2011

Toasted Coconut Buttermilk Cupcakes

Richly decadent
bakery-style cupcake.
Worth the effort!

½ cup of butter
¼ 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
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.

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.

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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