These coconut cupcakes are grain, gluten, fructose, nut and dairy free. AND they’re delicious. AND you don’t need to even break out the whisk or mixer. This is the perfect recipe for whenever there are food sensitivities or allergies of varying kinds at your next get together. They’re our go to cupcake recipe for any occasion because they are just so nourishing and yummy. Texture wise, they pass off as a muffin – a few frozen blueberries or raspberries in the mix (like 3-4 blobbed into each individual one once spooned into the tins, and voila! A muffin transformation.
What you’ll need (makes 20 minis, 15 medium and 10 large cupcakes)
Hand mixing in a bowl method…
Dry bowl ingredients in one bowl
120g buckwheat flour
40g coconut flour (for full grain free, ie ‘no buckwheat’, do 80g / 3/4 cup coconut flour and increase to 2 eggs)
1 teaspoon aluminium free baking powder
2/3 teaspoon bi carb soda
1 teaspoon vanilla bean powder (if you don’t have, just do 2 teaspoons vanilla bean extract in the wet ingredient bowl)
40g desiccated coconut
Wet bowl ingredients in a second bowl
1 egg, broken up with a fork first in the bowl (if you have egg allergy to cater for, you can replace the egg with 50ml extra of coconut milk. It will be a little less stable in texture if you wanted to make a cake, but still perfect for cupcakes)
160ml rice syrup (I feel better personally with low/no fructose baking when possible given that the liver can process about 2 pieces of fruit’s worth a day… if you don’t subscribe to that choice feel free to use honey, maple syrup, coconut sugar, coconut syrup or rapidura as unrefined natural sweetening options. You could also use stevia glycerate or erythritol if needs be, although I find them to taste very chemically).
120ml coconut milk (there is a little fructose in coconut milk. If super sensitive / fructose malabsorption issues, replace with nut milk or whole milk)
90ml melted butter (you could use ghee or coconut oil for extra dairy sensitivity)
What to do
Pop the oven on 180C / 350 F, non fan forced setting.
Once you’ve got everything in your wet and dry bowls, just give them each a little stir through.
Combine the bowls together and stir through until just combined.
Leave for a minute to firm up.
Pour into your cupcake cups, leaving 1cm off the top for rising.
Bake for 20-25 minutes, doing a skewer test at 20 minutes to check. Skewer comes out clean? You’re done.
THERMOMIX NOTE: Pop everything (make sure butter is cooled so it doesn’t cook the egg) into the thermomix and blend on Speed 6 for 5 seconds. Reverse Speed 5 for 3 seconds. Done.
Where to get these ingredients if you find it hard to look for any of them? I love organics on a budget’s site in Australia. If you’re in the US / UK or elsewhere and there’s a great retailer – physical or online – do give them a shout out here for anyone else who might need to know!
Do let me know how you enjoy them. As I said as a variation, you could ‘hide’ a few blueberries in each one, once you’ve poured the mixture into the cups to give a more muffin like vibe. Fun little project for little people! To get ‘new to wholefoods kids’ across the line, you may need to pop a little icing on top to ‘cupcakify’ them a little more, if you know what I mean!
Feel free to post a pic to instagram and tag me @Alexx_Stuart
Real Treats. Happy Bodies.