I came up with these little cupcakes as a quick and easy sweet treat, I’ll be using them as a base for wonderful recipes in the near future.. (just to give you a hint, they make a wonderful base for strawberries and whipped (coconut) cream!!)
Here’s what you need to make 9 cupcakes:
- 1/2c Butter, room temperature
- 1/2c Coconut Sugar (buy HERE)
- 2 Eggs, local & free range please!
- 1/4 teaspoon almond extract (buy HERE)
- 3/4 teaspoons vanilla extract (click HERE for my recipe to make your own)
- 1/2c White Rice flour (buy HERE)
- 1/3c Tapioca starch (buy HERE)
- 1 teaspoons baking powder
- Pinch of sea salt
Directions:
- Preheat oven to 350F. Line your cupcake pan with unbleached liners (buy HERE)
- Beat butter in the mixer until light and creamy.
- Add coconut sugar. Beat again for several minutes (3-4) on medium until light and fluffy.
- Add one egg. Beat for 2 minutes. Add next egg and beat again 2 more minutes.
- Add extracts. Mix in.
- Sift together flours, baking powder and salt. Add to cake batter. Mix in carefully so as not to lose the softness created from mixing in the eggs/sugar.
- Drop by spoonfuls, will yield 9 cupcakes
- Bake until the top is just golden brown and a toothpick (or cake tester) inserted comes out shiny but not sticky – about 18-20 minutes. Check your cake as you approach the 15 minute mark at a minimum to avoid over-baking.
- Allow to cool in the pan before removing.
Once cool feel free to eat them plain (they are really yummy), drizzle with honey or top with your favorite healthy frosting! Enjoy!
Could I use a gluten free all purpose flour instead of the rice flour and tapioca starch? I have one that works really well and is a 1 to 1 ratio.
Thanks!
Tara
I’m not sure, if you try it let me know if works 🙂