Monday, May 23, 2011

GF Low-Glycemic Coconut Cupcakes

Ingredients: Makes 18 servings (18 each)
1 cup Coconut Palm Sugar
1/3 cup Coconut flour
2/3 cup Fine Cut Coconut Flakes
2-1/4 tsp. Baking Powder
1/4 tsp. Real Salt
6 Large Eggs
1/4 cup Whole Milk
6 Tbsp. Unsalted Butter
1/2 tsp. Vanilla Extract

Directions:

1 Mix together dry ingredients.
2 Mix together we ingredients.
3 Add the wet to the dry ingredients and mix thoroughly.
4 Insert 12 cupcake liners into cupcake pan.
5 Fill liners 1/2-3/4 full.
6 Bake for 15-20 min.
7 Let cupcakes cool for 10 min. Put them in a Ziploc bag and place in fridge for 30 min. The flavors will be enhanced and the cupcakes will be perfectly moist and ready to eat. Enjoy!

Top with Cream Cheese Frosting Recipe:
1 Box Cream Cheese (at room temperature)
6 Tbsp unsalted butter (melted)
1 cup coconut palm sugar

- Transfer frosting to a pastry bag. Refrigerate for 15-30 minutes. Frost your cupcakes. Enjoy!


Nutrition Facts
Low-Glycemic Chocolate Cupcakes
Serving Size 1 each

Amount Per Serving
Calories 122.88 Calories from Fat 60

% Daily Value
Total Fat 6.6g 10%
Saturated Fat 3.88g 19%
Trans Fat 0.12g
Cholesterol81.02mg 27%
Sodium87.16mg 4%
Total Carbohydrate14.2g 5%
Dietary Fiber 1.16g 8%
Sugars 9.31g
Protein 2.63g 6%
Vitamin A (IU) 96.45 2%
Vitamin C 0mg 0%
Calcium 15.45mg 2%
Iron 0.4mg 2%

1 comment:

Opaque said...

Sounds delicious to me! :D Coming from South India, we have a love affair with coconut! So, this works for me...

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