Coconut Cupcakes

The boy had his birthday last month. He was excited that this year, we have enough know-how to have a decent gluten free celebration. Last year, in the midst of holidays, work, school and stress, he ended up with a shortbread cookie with a tea light on top. This year, we revisited the tea light, but we had delicious coconut cupcakes to ring in a new year for him. He also had some toffee bits on top, since he loves them so much.

Since his birthday, these have made their way into the kitchen several times. It's given us some time to work out kinks in the recipe, and I think I'm pretty happy with what we have now.

We both adore coconut baked goods. You may have noticed :).

I hope you enjoy some cupcakes soon!

Gluten Free Coconut Cupcakes
adapted from this recipe
18 cupcakes

3/4 cup of unsalted butter, room temperature
1 1/4 cup of sugar
3 eggs, room temperature
1 cup of canned coconut milk
1 teaspoon of vanilla extract
1 cup sorghum flour
1/2 cup tapioca starch
3/4 cup white bean flour (ground dried cannelini beans)
1 teaspoon of salt
1 teaspoon of baking powder
1 teaspoon xanthan gum
1/2 cup of sweetened desiccated coconut

Frosting
(only makes about 1 cup of frosting)

1/3 cup shortening
3/4 cup powdered sugar
1/2 teaspoon coconut extract
3-4 tablespoons coconut milk (leftover from the cupcakes!), as needed for moisture

Preheat the oven to 350 degrees. In your stand mixer, or with a hand mixer, or your big muscles, cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through if you're using a mixer to ensure even mixing.

Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing. Because we're not worried about developing gluten (which can make delicate baked goods tough), mix until you're satisfied.

Combine the flours, salt, xanthan gum and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. This helps with even mixing, and helps to limit the amount of batter that ends up on the floor/on your shirt. Stop mixing once just as the ingredients become incorporated; do not overbeat.

Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

Frost, and then top with some additional shredded coconut. The boy also had toffee pieces on his.

This makes 18 cupcakes, so be sure that you don't fill them too full, trying to use all of the batter in 12 cupcakes.