Coconut Cupcakes

The girls and I made cupcakes on this windy second day of May. After they cooled we topped them with melted dark (dairy-free) chocolate, and then dipped half of them in toasted coconut. 

This recipe is inspired by one from Cooking With Coconut Flour. 

Gluten-free Coconut Cupcakes:

Beat with electric mixer:

1/4 cup liquified coconut oil

1/2 cup honey

1/2 cup apple sauce

1/4 to 1/2 tsp vanilla creme liquid stevia

1 tsp sea salt

10 eggs, I like to beat them in one at a time

Add:

1 cup sifted coconut flour 

1 tsp baking powder

1 tsp baking soda

1/4 tsp xanthan gum

Beat again.

Fill unbleached muffin cups nearly full.

Bake at 350 for about 24 minutes.

Makes about 18.