These are the first cupcakes I have made using coconut flour. The only other thing I have made with coconut flour is angel food cake. I thought it worked pretty well. The cupcakes were nice and light with a more delicate flavor than almond flour. It definitely makes a nice white cake. This recipe has a peanut butter bottom. It was really good, no need for frosting at all.
1/2 cup coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup honey
1/3 cup softened butter
1 tbsp pure vanilla extract
Peanut butter bottom:
1/2 cup SCD safe peanut butter (100% ground peanuts)
1/2 tsp pure vanilla extract
3 – 4 tbsp honey (depending on how sweet you want it – I like it a little less sweet)
Makes 10 cupcakes
Preheat oven to 350 degrees
Mix dry ingredients together in a small mixing bowl. In a large mixing bowl beat the rest of the ingredients until smooth. Slowly add dry mix. Beat at medium speed for 3 – 4 minutes until creamy.
In a small bowl stir peanut butter, honey, and vanilla together.
Line cupcake pan with 10 cupcake liners.
Scoop about a tablespoon of the peanut butter mix into the bottom of each cupcake holder. Pour 1/4 cup of the cake batter over the peanut butter.
Bake for 20 – 24 minutes until toothpick inserted in the middle comes out with only a few crumbs. You can also lightly touch the top of the cupcakes – they should not be wet.
Allow to cool in pan for about an hour before removing.
|Peanut Butter Surprise Cupcakes|
Latest posts by Sherry Lipp (see all)
- SCD Tip: Frozen Yogurt Bites - June 22, 2019
- SCD News: Specific Carbohydrate Association Hosts the SCDROCKS Conference - June 22, 2019
- SCD Demo: 24-Hour Yogurt – Instant Pot - June 19, 2019