Best Coconut Flour Vanilla Cupcakes Candida Diet Friendly Recipes

VANILLA COCONUT FLOUR CUPCAKES

Vanilla Coconut Flour Cupcakes image

These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you're baking for a birthday, a bake sale, or just for fun, they're a cinch to whip up and are sure to be a hit!

Provided by King Arthur Flour

Categories Trusted Brands: Recipes and Tips King Arthur Flour

Time 1h35m

Yield 10

Number Of Ingredients 8

Ingredients

½ cup vegetable oil or melted butter
⅔ cup sugar
½ teaspoon salt
2 teaspoons gluten-free vanilla extract
6 large eggs, cracked into a bowl and whisked to combine
2 tablespoons milk
½ cup King Arthur Coconut Flour
1 teaspoon baking powder

Steps:

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners.
Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.
Evenly divide the batter among the 10 liners, filling each 3/4 full.
Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a tester inserted in the center comes out clean.
Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.
Frost the cupcakes with your favorite frosting.

Nutrition Facts : Calories 215 calories, Carbohydrate 17.1 g, Cholesterol 111.8 mg, Fat 15.1 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 214.4 mg, Sugar 13.7 g

COCONUT FLOUR VANILLA CUPCAKES (CANDIDA DIET FRIENDLY)

Coconut Flour Vanilla Cupcakes (Candida Diet Friendly) image

I adapted these from another recipe found on the net. I made them a little less sweet/fatty. The result is fantastic! I am obsessed with these delicious vanilla goodies! They are good even without the frosting, but with frosting - divine!

Provided by AllieBrooklynBaker

Categories Free Of...

Time 32m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
6 large eggs
1/3 cup coconut oil, melted and cooled
1/2 cup yacon syrup (or other sweetener if not following Candida Diet)
1 tablespoon vanilla extract (use alcohol-free)
1/2 cup butter (softened)
1 tablespoon vanilla extract (use alcohol-free)
1/4 cup yacon syrup (or powdered yacon if you can find it)

Steps:

Preheat over to 350 degrees Farenheit.
Line 12 muffin tins with muffin liners or grease with coconut oil.
In a large bowl, sift together coconut flour, baking soda and sea salt.
In a medium bowl, using a fork or whisk, beat together eggs, 1 TB vanilla, oil and yacon syrup until well mixed.
Add wet ingredients slowly to dry ingredients and mix very well with a wooden spoon or spatula.
Using a 1/4 cup measuring cup, scoop batter into 12 even portions in muffin tins.
Bake for 20-22 minutes.
Cool.
For Frosting, beat together butter, 1 TB vanilla and yacon syrup or powder with a hand mixer or wooden spoon until light and fluffy.
Spread frosting on cupcakes.
Enjoy!
Can be stored in an airtight container in the fridge for up to a week. But they probably won't last that long.
Tip: The Yacon has powerful digestive-aiding properties. Don't eat too many or you may get a stomach ache!