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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Gluten-Free Lime-Coconut Cupcakes Recipe

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This recipe for Gluten-Free Lime-Coconut Cupcakes is from sydney's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cupcakes

3/4 c. sifted coconut flour
1 tsp. baking powder
1 tsp. kosher salt
6 large eggs
3/4 c. light agave nectar
1/2 c. coconut oil
3 tbsp. whole milk or almond milk
1 tbsp. pure vanilla extract

Frosting

1/2 c. butter, softened
2 c. confectioners' sugar
1 tsp. whole milk
1 tbsp. fresh lime juice
1 tbsp. lime zest, finely grated
1 tsp. pure vanilla
1/2 tsp. kosher salt
unsweetened shredded coconut, for garnish
Directions:
Directions:
1. Preheat oven to 350º.
2. In a large bowl, whisk together the coconut flour, baking powder, and salt until blended. Whisk in the eggs, agave nectar, oil, milk, and vanilla until completely blended and smooth.
3. Divide the batter equally into the lined muffin cups.
4. Bake for 20 minutes, or until golden and a toothpick inserted into the center comes out clean.
5. Transfer the tin to a wire rack and let the cupcakes cool for 10 minutes.
6. Carefully remove the cupcakes and place on wire rack to cool completely.
7. In a large mixing bowl or stand mixer, beat together the butter, confectioners' sugar, milk, lime juice, 1 tsp. of lime zest, vanilla and salt until smooth and fluffy, about 3 minutes.
8. Frost the cupcakes, garnish with remaining zest and shredded coconut.

 

 

 

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