I love coconut! I didn't like it so much as a kid but maybe that was because my first taste of it came in an overly sweet, corn syrup laden Almond Joy candybar. Or maybe it was one of those pink snowball things. Eeew!
Anyway, these cupcakes are pretty yummy. I frosted mine with a Spiderman theme for my little guy. He was pretty psyched. But you could eat these without frosting (goes well with a cup of joe) or how about serving them with coconut ice cream...yum!
1 cup rice flour
1/2 cup potato starch
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
3/4 cup milk
2 eggs
1/2 cup coconut oil, melted
2 teaspoons vanilla
1/2 cup shredded unsweetened coconut
Preheat oven to 350°F.
Place 12 paper liners in your muffin pan.
Mix dry ingredients in a large bowl.
Add milk, eggs, melted coconut oil, and vanilla, beating until you have a smooth batter.
Stir in shredded coconut.
Fill muffin cups 2/3 full.
Bake for 20 minutes or until toothpick inserted in center comes out clean.
Cool completely on a wire rack, then frost.
1/2 cup potato starch
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
3/4 cup milk
2 eggs
1/2 cup coconut oil, melted
2 teaspoons vanilla
1/2 cup shredded unsweetened coconut
Preheat oven to 350°F.
Place 12 paper liners in your muffin pan.
Mix dry ingredients in a large bowl.
Add milk, eggs, melted coconut oil, and vanilla, beating until you have a smooth batter.
Stir in shredded coconut.
Fill muffin cups 2/3 full.
Bake for 20 minutes or until toothpick inserted in center comes out clean.
Cool completely on a wire rack, then frost.
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