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Old 06-09-2009, 06:46 PM   #1
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Coconut Mini Cupcakes (w/pics)

These cupcakes are made with ground unsweetened coconut, which you should be able to find at the grocery store. I found mine for a great price at Kroger! If you don't have coconut flour, use a tablespoon of protein powder in place of it. For the frosting, you can use a pinch of xanthan in place of the coconut flour, to thicken it. Add coconut extract if you want the cakes to be REALLY coconutty.






Grain-Free Coconut Cupcakes

Makes 20 mini cupcakes

Ingredients:
2 tablespoons organic coconut oil OR unsalted butter
1/4 cup almond flour, packed
2 teaspoons pure vanilla extract
2 cups unsweetened shredded coconut, ground to a meal
1 tablespoon sifted coconut flour (sub with 2 tablespoons brown rice flour or 1 tablespoon protein powder)
1/4 cup coconut milk
1/2 cup erythritol OR 1/4 cup honey OR 1/2 cup Splenda
1/2 teaspoon good-tasting pure stevia extract (NuNaturals)
1/8 teaspoon sea salt
3 large eggs
1/2 teaspoon aluminum-free baking powder

Preparation:
Preheat oven to 325 degrees Fahrenheit.

With a Magic Bullet or food processor, grind shredded coconut into a fine, powdery meal. Pack almond flour into measuring cup, and pack it in firmly with your hands. Sweep it level. Add to coconut and the rest of the dry ingredients. Melt butter, and beat in eggs, vanilla extract, and coconut milk. Add dry ingredients into wet ingredients, and beat together for a couple of minutes. Line a mini muffin pan with mini muffin papers, and spray with extra virgin olive oil spray. Alternatively, grease mini muffin wells very well with coconut oil. Pour batter almost to the top of mini muffin cups. Bake for 18-20 minutes, until springy and firm to the touch. You might have to bake these longer since my oven in this apartment runs hot. Remove cakes from muffin tins as soon as they are cool to the touch, and cool on a wire rack.

Coconut Milk Glaze

1 cup full fat coconut milk
4 teaspoons coconut flour
Stevia and powdered erythritol, to taste
Tiny pinch sea salt

Whisk together coconut milk, and sift in coconut flour. Whisk in coconut flour until no lumps remain, then add a pinch of salt, and sweeteners. Taste and adjust sweetness level if necessary. Let sit to thicken a couple minutes, and whisk once more. Dip cakes into glaze and sprinkle with unsweetened coconut.


~3.5g net carbs for the whole batch
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"I've got a perfect body, but sometimes I forget. I've got a perfect body 'cause my eyelashes catch my sweat."
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Old 06-09-2009, 07:01 PM   #2
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Just printed it Lauren, will try it soon!
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Old 06-09-2009, 07:02 PM   #3
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Old 06-09-2009, 07:24 PM   #4
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You're SO mean.





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Old 06-09-2009, 08:33 PM   #5
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Just a quick question is it 3.5 for 1 or all of them?
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Old 06-09-2009, 09:42 PM   #6
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Kattbelly - Hope you like 'em!

Char - Hehe, blame one of the boys upstairs! He said coconut was his faavorite. Who was I to say no to his sweet request!

Quote:
Originally Posted by missm View Post
Just a quick question is it 3.5 for 1 or all of them?
Carb count fixed- 1.3 grams net carbs per mini cupcake. The 3.5 is for the whole batch of frosting.
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Old 06-09-2009, 10:10 PM   #7
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Those are so cute! Great job!
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Old 06-10-2009, 06:35 AM   #8
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Sound good Lauren..I will have to try these soon. I dont have a mini cupcake pan thou...I have a mini bunt pan thou...wonder what I could do to sub the mini pan with?

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Old 06-10-2009, 10:02 AM   #9
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Those look sooo good! Your awesome! Thanks for sharing...

oh one question though - I don't have any of the sugars you listed erythritol or stevia etc can I just sub liquid splenda in place of all the sugars?

I thought of one more haha...What brand of almond flour are you using or are you making it on your own. Your baked treats always look so nice and golden in color. The kind I use is from Trader Joes and everything comes out that same bland brown color and I'm wondering if it's fine enough??

Thanks!

Last edited by Divabunny; 06-10-2009 at 10:28 AM..
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Old 06-10-2009, 10:37 AM   #10
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Divabunny, the almond meal you are buying from TJ"s has not had the almonds blanched. It's darker because of that. Try blanched almind flour. You can get it in the grocery stor. Bob's Red Mill Blanched almond flour. It's lots more expensive though.

I'm going to make that coconut icing for my pound cake I made.
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Old 06-10-2009, 11:22 AM   #11
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Quote:
Originally Posted by SCOTTSDALEJULIE View Post
Divabunny, the almond meal you are buying from TJ"s has not had the almonds blanched. It's darker because of that. Try blanched almind flour. You can get it in the grocery stor. Bob's Red Mill Blanched almond flour. It's lots more expensive though.

I'm going to make that coconut icing for my pound cake I made.
Oh ok, good to know! Does that make much difference in the taste? I haven't liked a lot of the recipes that I've used it in and I figured I just didn't really like almond meal.
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Old 06-10-2009, 11:30 AM   #12
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It makes a huge difference, IMHO. I used to use the TJ's but tried Honeyville Grains blanched almond meal and it made me want to throw rocks at the TJ's stuff! LOL! There is nothing WRONG with it, but the blanched is a much different texture and color than the whole almond meal. Things which had turned out "meh" before turned out "YUM!" with the HG blanched.

As for the liquid Splenda, likely it will not give you the results you want. Erythritol and xylitol add real bulk to recipes, just like real sugar does. Splenda granulated or liquid will not give you the same texture.

BUT, you can always try it and see what happens and let US all know!
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Old 06-10-2009, 11:31 AM   #13
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It is just delicious recipe, after delicious recipe!

I you.
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Old 06-10-2009, 11:33 AM   #14
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Quote:
Originally Posted by Charski View Post
It makes a huge difference, IMHO. I used to use the TJ's but tried Honeyville Grains blanched almond meal and it made me want to throw rocks at the TJ's stuff! LOL! There is nothing WRONG with it, but the blanched is a much different texture and color than the whole almond meal. Things which had turned out "meh" before turned out "YUM!" with the HG blanched.

As for the liquid Splenda, likely it will not give you the results you want. Erythritol and xylitol add real bulk to recipes, just like real sugar does. Splenda granulated or liquid will not give you the same texture.

BUT, you can always try it and see what happens and let US all know!
Thanks for the info!

As soon as I get my hands on some blanched almonds I will try it and let you know!
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Old 06-11-2009, 09:38 AM   #15
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It is just delicious recipe, after delicious recipe!

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ITA! What would we do w/o Lauren?!
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Old 06-11-2009, 09:54 AM   #16
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Divabunny, blanched almond meal rocks! I make my own by grinding 1/3 cup of sliced almonds at a time in my Magic Bullet. It gets extremely fine and powdery. I don't use large quantities of almond meal much any more, so it works out!

Also, these particular treats work well with a blend of Splenda and stevia. Some things I make (like chocolatey baked goods) are really so much better with erythritol or xylitol, but these turned out well! As long as you combine sweeteners, you should be able to come up with a tasty finished product.

Quote:
Originally Posted by mac24312 View Post
Sound good Lauren..I will have to try these
soon. I dont have a mini cupcake pan thou...I have a mini bunt pan thou...wonder what I could do to sub the mini pan with?

HUGS!
Christina, I bet that would work fine if you just adjusted the baking time!

Honestly, I don't want to buy muffin cups right now and I only have mini muffins cups left. When I get paid I'll stock up on some "extras" for baking!
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Old 04-29-2012, 01:00 PM   #17
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I made these yesterday and made half chocolate by adding cocoa powder. They taste like chocolate coconut cake donuts. I sifted powdered erythritol on top of them. So yummy!!

I will try to get a pic up later.
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Old 04-29-2012, 01:38 PM   #18
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those look fantastic!!!!!!!!
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Old 04-29-2012, 08:40 PM   #19
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These remind me so much od those Country Kitchen chocolate powdered donuts. I'm loving them!!

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Old 04-30-2012, 06:11 AM   #20
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yikes, they look too good
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Old 04-30-2012, 06:55 AM   #21
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They look great Gina.
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Old 04-30-2012, 09:57 AM   #22
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Quote:
Originally Posted by Brendajm View Post
yikes, they look too good
They kinda are, but I've been able to control myself and just eat one a day. I made them Saturday and so far have only tried the chocolate ones with powdered sugar. Todąy I'm going to try a plain one with toasted coconut on top.

I've frozen them so I won't be tempted to eat too many. I have learned a few tricks from this forum!! LOL
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Old 04-30-2012, 04:01 PM   #23
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Gina-thank you for sharing your variation!! Yours, as well as Lauren's, look great!!!
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Old 04-30-2012, 06:16 PM   #24
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Just popping in to say that the plain ones are really yummy too!!

Thank you Lauren!!!
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