Vanilla Cupcakes
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Ingredients
½ cup coconut flour
¼ tsp baking soda
¼ tsp sea salt
4 large eggs
⅓ cup oil (olive oil, coconut oil, avocado oil, unsalted butter, or replace with an equal amount of applesauce)
½ cup honey or maple syrup (for SCD and IBD-AID use honey)
2 TBSP coconut milk or other milk
1 TBSP vanilla extract
seeds from one vanilla bean optional
60 grams coconut flour
¼ tsp (1.25 ml) baking soda
¼ tsp (1.25 ml) sea salt
4 large eggs
⅓ cup oil (olive oil, coconut oil, avocado oil, unsalted butter, or replace with an equal amount of applesauce)
118 ml honey or maple syrup (for SCD and IBD-AID use honey)
2 TBSP (30 ml) coconut milk or other milk
1 TBSP (15 ml) vanilla extract
seeds from one vanilla bean optional
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Instructions
- Preheat your oven to 350 °F (175 °C).
- Combine all the dry in ingredients, except for the vanilla seeds, and blend well.
- Add the wet ingredients to the dry ingredients and use a mixer to blend well. You can use a food processor, hand or standing mixer to get it well-blended.
- Let the batter sit for a few minutes and mix once more. Optionally, add the vanilla beans and blend well. The batter is thin.
- Fill cupcake liners about ¾ of the way with batter.
- Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool and then frost. (see related recipes)
Nutritional Info
Storage
Store covered for a few days at room temperature, or the refrigerator for a few weeks, or freeze for a few months.
Notes
Related Recipes
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