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 based on one from Cooking With Coconut Flour.
Gluten-free Coconut Cupcakes:
Beat with electric mixer:
1/2 cup liquified coconut oil
1/2 cup honey
1/2 cup agave
1 tbs vanilla extract
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
Fill unbleached muffin cups half way.
Bake 400 for 15 minutes.
Makes about thirty.
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