You may have tried my original cupcake recipe with almond flour – but it’s time I tried my hand at a nut-free cupcakes for all those who are allergic. So – I made vanilla cupcakes with coconut flour.
The best part about using coconut flour is that you only need a small amount. Recipes that may use 2 cups of almond flour, will only need 1/4 cup of coconut flour.
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However it’s always interesting when I attempt to convert an almond flour recipe to coconut because sometimes it’s a nice and easy flip to 1/4 of the flour but other times, you need to add MORE liquid. So sometimes it gets a bit confusing, which is why I tend to avoid using coconut flour.
The best part about this basic cupcake recipe is that it is easy to alter. Want make it chocolate? Add 3-4 tbsp of cocoa powder and an extra 2-3 tbsp of heavy cream. Super easy!
In a mixing bowl, whisk together the coconut flour, sugar substitute and baking powder.
Pour in the cream and vanilla, crack in the eggs and stir until thoroughly mixed.
Scoop into a muffin tin lined with cups.
Baking at 350°F / 175°C for 20-25 minutes or until a tooth pick comes out clean.
Take them out and let them cool.
In a mixing bowl, whisk together the mascarpone, cream, vanilla and powdered sugar substitute.
Pipe the icing onto the cupcakes.
This makes roughly 6 cupcakes.
Nutritional Information per cupcake: