gf vanilla cupcake

gluten-free. coconut-based.

CAKE BATTER

ingredients

  • 1 1/4 cup gf bob’s red mills all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup coconut sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1/2 cup condensed coconut milk, room temperature

 

instructions

  1. preheat the oven to 350ºf and line a cupcake pan with cupcake liners.
  2. in a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. set flour mix aside.
  3. in a separate bowl with electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed.
  4. add eggs one at a time, beating well with each addition then scrape down the bowl. add 2 tsp vanilla and beat to combine.
  5. reduce mixer speed to medium and add the flour mixture in thirds, alternating with the coconut milk, mixing to incorporate with each addition. scrape down the bowl as needed and beat until combined and smooth (don’t over mix!). divide the batter evenly into a 12-count lined cupcake pan, filling 2/3 full.
  6. bake for 20-23 minutes at 350ºf, or until a toothpick inserted in the center comes out clean. let them cool to room temperature before frosting. 

 

FROSTING

ingredients

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 2 tsp vanilla extract
  • 1/8 tsp salt
  • 1/4 cup condensed coconut cream

 

instructions

  1. place softened butter and 1 cup powdered sugar in a large bowl with electric mixer. mix until combined, scrape the bowl, and repeat with remaining sugar, adding 1 cup at a time. when all sugar has been added, turn speed to medium-high and whip about 5 minutes, until pale and fluffy, scraping the bowl as needed. 
  2. add vanilla extract and salt and blend on low for 1 minute. add condensed coconut cream in a slow drizzle as it mixes. 
  3. once the mixture is mostly combined, turn off the mixer and scrape down the sides and bottom of the bowl.
  4. whip buttercream on medium-high speed for about 4-5 minutes, until it’s silky, light, and fluffy.