From inthekitchenwithkath.com
(Adapted from Elana Amsterdam’s recipe in Gluten-Free Cupcakes)
Makes 9
½ cup plus 2 tablespoons coconut flour
½ teaspoon salt
¼ teaspoon baking soda
4 large eggs
1/3 cup light olive oil
½ cup honey
1 tablespoon vanilla extract
1. Preheat the oven to 350˚. Put 9 cupcake papers in a muffin tin.
2. Stir the coconut flour, salt, and baking soda together in the mixing bowl of a stand mixer, or a large mixing bowl.
3. Whip the eggs, oil, honey, and vanilla extract together in another bowl until well blended.
4. Add the liquid ingredients to the dry ingredients and mix in the stand mixer, or with a handheld mixer, until thoroughly combined.
5. Put ¼ cup batter into each of the 9 prepared muffin cups.
6. Bake for 18 – 22 minutes until a toothpick inserted in the middle comes out with just a few crumbs on it. (Mine took about 21 minutes.)
7. Let them cool in the pan for 1 hour, and then frost with your favorite frosting. (I used a Vanilla Cream Cheese Frosting. See below.)
8. If storing them for any length of time, put them in an airtight container.
Vanilla Cream Cheese Frosting
(Adapted from Elana’s Orange Cream Cheese Frosting in Gluten-Free Cupcakes)
This makes a lot of frosting. You’ll probably have more than you need.
4 ounces cream cheese, at room temperature
4 ounces butter (1/2 stick), at room temperature
2 tablespoons honey
½ teaspoon vanilla
Dash of salt
Cream all of the ingredients together. Taste, and add more honey, if you would like it a bit sweeter.