Red Meat Allergy Friendly Gluten Free Coconut Cupcakes
Total time1 hr 12 min
Prep time20 min
Cook time22 min
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 ½ cups gluten free flour blend
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp coconut extract
- ½ cup full-fat coconut milk, well shaken
- 2 tbsp sour cream
- ½ cup sweetened shredded coconut
For the frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 3 tbsp full-fat coconut milk
- 1 tsp coconut extract
- ¼ tsp salt
For serving
- ½ cup sweetened shredded coconut, toasted (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 2
Whisk together the gluten free flour blend, baking powder, baking soda, and salt in a medium bowl until evenly combined. Set aside.
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