Tuesday, January 22, 2013

Lemon Coconut cupcakes - Gluten Free n Paleo

So I've been doing a lot of baking with coconut flour and absolutely loving the flavor and texture it brings to baked goods.  It is however a huge  moisture HOG.  If you are using coconut flour be sure to let your mixture rest for about 7-10 minutes so you can make sure the thickness will work for whatever you are making.

I made these cupcakes for my Mom's birthday and they were a hit.  There is something enticingly exotic  about lemon flavor in the middle of winter, well it is for me anyway.  I think my brother had at least four cupcakes, he was in heaven.  You can skip the lemon extract if you like since you are adding lemon juice but we LOVED it with both the lemon extract and lemon juice and did not feel like it was overkill at all.

Lemon Coconut Cupcakes
2 1/2 c Almond Flour (not almond meal)
1/2 c   Coconut Flour
1/4 c   Coconut oil, melted
1/2 c   Honey
   3      eggs
 2 t     Vanilla
2 1/2 t Lemon extract.
1/3 c  Lemon juice (about the juice from one lemon)
1/2 c  Almond Milk
pinch of salt
1/2 t    Baking Soda

Makes: 12 cupcakes

Preheat your oven to 350 degrees.  In one bowl combine all your dry ingredients and mix together.  In another bowl combine the oil, honey, eggs, vanilla, lemon extract, and lemon juice all together until well combined.  Add the wet mixture to the dry mixture and combine.  Now let the entire mixture sit for at least 7-10 minutes.  When you come back see how thick the mixture is. 

If it is very stiff start drizzling in the almond milk until you have a mixture that can easily be put into a muffin pan, see the picture above.  Mixture is very thick.  In all the batches I've made I've added between 1/4 c to the whole 1/2 c of almond milk it just depends.  Keep in mind this mixture was not completely  "pourable" for me even with the milk.  I used an ice cream scoop to fill the muffin cups 2/3 full.  If your mix is almost pourable without then milk then I would exclude the milk, use your best judgement. 
See picture below, mixture is much smoother and easier to work with.

These cupcakes were not done cooking yet at this stage.

Bake for 15-20 minutes at 350 degrees until a toothpick inserted in the middle comes out clean.  Don't let them get to brown.  Because you are cooking with almond flour they will tend to brown easier.  When the cupcakes are done remove from the oven and let them cool on a wire rack.

Once completely cool add your choice of icing or frosting and serve.

I ended up filling half of mine with a basic lemon curd recipe I found on line and it was amazing.  In fact I'm not sure which cupcake I like more, the one with the lemon curd filling or the one without.  Even my icing went on really well which is not my strong point.  They almost looked like flowers and I wasn't even trying.  Now that I've typed this all up I am craving Lemon cupcakes...  off to the kitchen.

This recipe and more like it are posted at  the following sites:

Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free

Allergy Free Wednesdays at Whole New Mom