Grain and Dairy-Free, Dreamy, Devil’s Food Cupcakes

Servings: 12–14
Preparation Time: 30 minutes

Ingredients:

• 1/3 cup Tropical Traditions coconut flour
• 1/4 cup cocoa powder
• 1/2 teaspoon Himalayan Pink Salt
• 3/4 teaspoon baking soda
• 1 1/4 teaspoons finely ground coffee
• 5 pastured eggs, (large)
• 1/2 cup Tropical Traditions Gold Label Virgin Coconut Oil
• 3/4 cups Healthy Traditions raw honey, softened
• 1 tablespoon vanilla extract
• 2 heaping tablespoons pumpkin puree
• 1 teaspoon raw apple cider vinegar

Directions:

Preheat oven to 350 degrees F.

Mix all dry ingredients in a small bowl.

In a large standing mixer, combine all wet ingredients and mix thoroughly.

Add dry ingredients and mix for two minutes.

Fill cupcake liners 1/3 full and bake for approximately 15 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool completely before frosting with your favorite frosting (pictured here topped with a peanut butter “palm-cream” frosting and shredded coconut). “Palmcream Coconut Icing”

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Coconut, Banana Cupcakes with French Buttercream Icing

Servings: 16
Preparation Time:  1 hour, 30 minutes

Ingredients:

Coconut Banana Cupcakes:

• 1/4 cup grass-fed butter
• 1/4 cup Tropical Traditions Gold Label Virgin Coconut Oil
• 1/4 cup cane sugar
• 1/4 cup honey
• 3 eggs
• 4 tablespoons organic sour cream
• 1 teaspoon organic vanilla extract
• 5 large very ripe organic bananas
• 1/2 cup coconut flour
• 1 1/2 cups whole wheat flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon Himalayan Pink Salt

French Buttercream Frosting:

• 1/3 cup cane sugar
• 1/4 cup water
• 5 egg* yolks – See Note below.
• pinch of Himalayan Pink Salt
• 3/4 cup grass-fed butter, at room temperature
• 1/3 cup Tropical Traditions Gold Label Virgin Coconut Oil, at room temperature
• 1 teaspoon organic vanilla extract
• coconut chips or shredded coconut for garnish

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Coconut Banana Cupcakes:

Preheat oven to 350 degrees F.

Cream butter, coconut oil, sugar, and honey together in a large bowl or stand mixer until light and fluffy. Add eggs, sour cream, and vanilla extract and mix thoroughly. Add bananas and mash with a potato masher until small lumps remain.

In a large bowl, combine coconut flour, whole wheat flour, baking powder, baking soda, and salt. Add wet mixture to dry mixture and stir until just combined.

Spoon into cupcake molds and bake until toothpick inserted into the center comes out clean, about 10–12 minutes.

Remove from oven and allow to cool completely before frosting.

French Buttercream Frosting:

Add sugar and water to a small saucepan and cook over low heat until sugar has dissolved and it reaches 238 degrees F. If you don’t have a candy thermometer, cook until it reaches soft ball stage.

In a stand mixer, combine egg yolks and salt. Beat on medium-low until light yellow and fluffy. Continue to mix while adding the sugar syrup (pour it in a slow stream near the side of the mixer.) Beat on high speed until the mixture is very light colored, fluffy, and has cooled to body temperature.

Mix butter and coconut oil into frosting one tablespoon at a time. Once all the butter and coconut oil are  incorporated, add vanilla extract and mix gently. Spoon into a piping bag and frost cupcakes. Garnish with chopped or shredded coconut as desired.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit yours here!

Gluten-Free, Coconut, Zucchini Mini Muffins with Lemon, Cream Cheese Frosting

Servings: 6
Preparation Time: 30 minutes

Ingredients:

Muffins:

• 2 eggs, beaten
• 1/2 cup brown sugar
• 2 tablespoons raw honey
• 1 teaspoon vanilla
• 1/2 cup coconut oil, melted
• 2 cups shredded zucchini
• 1/2 cup walnuts, chopped
• 1/2 cup coconut flakes
• 1/2 cup sorghum flour
• 1/2 cup garbanzo bean flour
• 1/2 cup tapioca flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda

Frosting:

• 8 ounces cream cheese, softened
• 1 tablespoon lemon juice
• 2 teaspoons lemon zest
• 1 tablespoon raw honey
• 1/2 cup coconut oil, melted
• 3/4 cup powdered sugar

Directions:

Muffins:

Preheat oven to 350 degrees F.

Combine eggs, sugar, honey, vanilla, and coconut oil and mix well. Fold in zucchini, walnuts, and coconut.

In a separate bowl, combine flours (can substitute with your favorite GF flour blend or regular flour), baking powder, ginger, cinnamon, and baking soda and add to wet ingredients. Mix until just combined. Place into ungreased muffin trays (lined or unlined). Bake 18–20 minutes or until toothpick comes out clean. Cool completely and top with lemon cream cheese frosting (below) or your favorite frosting recipe.

Frosting:

Combine everything except sugar and beat until smooth. Add powdered sugar until desired texture and sweetness. (You can reduce sugar or substitute more raw honey for part of the sugar. If you choose to add honey in place of sugar, you may need to reduce the amount of melted coconut oil.) If too thick, add more melted coconut oil and continue to beat until fluffy.

Recipe and photo submitted by Rebecca, Lyons, NY.

Submit your recipe here!