Friday, August 26, 2011

Coconut Flour Chronicles: Episode One, Coconut Flour Cupcakes with Chocolate Frosting

Coconut flour is something of a magical ingredient for me right now.  I am trying to find zuzus to bake and snack on that are mostly guilt-free....meaning carbohydrate free. Coconut flour is high in fiber, low in digestible carbs and a source of protein.  It also is somewhat naturally sweet, so added sweetening tends to be low to make a nice treat.

Many of the recipes I have been trying use a lot of eggs; that adds substantial protein to the product.  These cupcakes, because of the low carb and high protein factor are satisfying for quite a while.  They do have a good fat content, but I find that one cupcake is enough.

The finished product is not-too-sweet, light and souffle-like and very moist.  They have been a hit where ever they have gone.

Gluten Free Vanilla Cupcakes with Vegan Chocolate Frosting

Preheat oven to 350 degrees F. Oil a muffin tin pan or line with paper baking cups.

½ cup coconut flour, sifted
½ teaspoon sea salt
¼ teaspoon baking soda
6 large eggs (using fresh local free-range gives the cupcakes a lovely golden color)
½ cup canola or other lightly flavored oil
½ cup agave nectar
1 tablespoon vanilla extract

In a bowl, combine coconut flour, salt and baking soda; whisk until mixed.
In another bowl, blend together eggs,  oil, agave and vanilla.
Mix wet ingredients into dry and blend with a mixer or hand blender until smooth.  The mixture will be loose at first and hard to mix with a whisk, but if you walk away for a couple of minutes, the coconut flour absorbs the moisture and it will whisk up like crepe batter.
Pour batter into prepared muffin pans.
Bake at 350° for 18-20 minutes
Cool completely.
Top with chocolate frosting
Makes 12 cupcakes

Vegan Cream Cheese Frosting

I used a combo frosting because I had some Vegan Cream Cheese I wanted to use up.  It has more sugar than I would like, and I will try the Vegan Chocolate frosting which follows it next time.

Melt 1/2 cup semi-sweet chocolate chips with 1 Tbsp. oil.  Beat in a food processor, 1/2 cup vegan cream cheese and 1/2 cup vegan butter.  Add 1 tsp. vanilla, a pinch of salt, and the melted chocolate; blend until smooth.  Add 1 1/2 to 2 cups powdered sugar, processing until smooth.

Vegan Chocolate Frosting
1 cup dark chocolate chips
½ cup canola oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch sea salt
In a small saucepan over very low heat, melt chocolate and oil
Stir in agave, vanilla and salt
Place frosting in freezer for 15 minutes to chill and thicken
Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
Frost the cupcakes with a couple of tablespoons of either frosting.  The grandson immediately figured out which cupcake had the most frosting.  Quality control...the next generation.


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