You might have seen a few weeks ago I created a new recipe for a gluten free cake that was plain vanilla. I wanted to have a fiddle this week and make sure that it converted well to cupcakes. I thought I might as well create a slight variation at the same time to I turned them into coconut and raspberry cupcakes - and they are pretty darn yummy!
I did alter the oven temperature a little as the cakes are much smaller and I recommend leaving them to cool in the warm oven for 10 minutes or so to present them sinking. My first batch sunk a bit but the next batch were perfect.
Gluten free, wheat free, dairy free, soy free, nut free, can be egg free
1½ cups (120g) desiccated coconut
1 cup (140g) oat flour - or white rice flour for gluten free
1 cup (180g) potato starch
1½ cups (220g) castor sugar - I used Coles Organic Raw Sugar (it's very fine and light in colour)
3 tsps gluten free baking powder
1½ tsps xanthan gum or guar gum
¼ cup (55g) melted coconut oil
2 eggs OR 2 tbps white chia seeds soaked for 5 minutes in 120mls filtered water
2 tsps vanilla extract
1 cup (250mls) coconut milk
Recipe From happytummies.com.au - Copyright 2016 Happy Tummies
I iced these cupcakes with a really simple cream cheese frosting - my son who can't have dairy will only eat chocolate cupcakes so I didn't have to worry there. Just 250g cream cheese, 1½ cups icing sugar and the juice from 50g of frozen raspberries that had defrosted. The cream cheese when really well with the cake but if you can't have dairy (or soy Tofutti) then just use any regular frosting you ice cakes with. Raspberry juice adds a lovely mild flavour and a pretty colour! You could even leave the cupcakes un-iced if you like - they still look lovely!
Enjoy!! Lisa x