Gluten-Free Lemon Coconut Cupcakes with Lemon Frosting
8:00 AMIn gluten free baking the biggest problem can be texture. I have experimented with many combinations of Gluten-free flours and I have been successful (by trial & error) with many. Now I mostly only bake grain-free Paleo recipes, however, for a crowd or event I will use a store bought mix. My favorite is Pamela's Products. Locally, you can buy it at Henry's or Organic Roots.
This recipe was born at my Pampered Chef Cooking show. I have to give my Pampered Chef lady, Becky some credit for it. We substituted a few ingredients and came up with this wonderful recipe.
Last weekend, I baked these for my friend's 'Baby Sprinkle'. A Baby Sprinkle is a low-key Baby Shower for a second or subsequent child. How cute is that?! I volunteered to bring a Gluten Free Option to the party for GF guests.
Recipe
Ingredients:
Pamela's Classic Vanilla Cake Mix
3 Large Eggs
2/3 cup coconut oil*
2/3 cup water
Frosting Ingredients:
3 1/2 cups Confectioner's Sugar
1 Lemon, finely grated zest and juice
1/2 cup Pastured Butter, Softened
Water
Shredded Coconut (optional)
For the cupcakes, follow the directions on the package. The only change is for oil, use melted coconut oil. First, it will give it a subtle coconut flavor. Second, vegetable oil is bad news!
For the frosting, mix sugar and butter on low with mixer. Add 1 tablespoon of lemon zest Finally, add about 5 tablespoons of freshly squeezed lemon juice. Beat on low speed until smooth. Increase mixer speed to medium and beat for 2 minutes. Add more confectioners sugar as needed to reach spreading consistency.
Top the frosted cupcakes with shredded coconut and/or remaining lemon zest, if desired.
Enjoy!
Posts
.JPG)
2 comments
looks amazing, like everything you do!!....and a baby sprinkle, how cute??? love it!
ReplyDeletethanks, mel! xoxo
Delete