Gluten Free Vanilla Cupcakes
Print recipe| Serves | 12 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
Ingredients
- 1 cup Gluten Free Kodiak Cakes Mix
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cups grass fed butter
- 2 teaspoons vanilla extract
- 2 Large whole eggs
- 1/2 cup 'Cake Batter' MuscleEgg egg whites
- 1 tablespoon apple cider vinegar
- 1 1/2 cup milk of choice
- 1/4 cup honey
- 1 can full fat coconut milk (left in fridge overnight) (** FROSTING **)
- 1/4 cup baking stevia (** FROSTING **)
- 2 teaspoons vanilla extract (** FROSTING **)
- 1 pinch salt (** FROSTING **)
Directions
| Step 1 | |
| Preheat oven to 350 degrees and line a cupcake pan (12) with liners or non stick spray). | |
| Step 2 | |
| In a small bowl combine flours, baking soda, baking powder, and salt. Mix until combined. | |
| Step 3 | |
| In the bowl of stand mixer add butter, honey, and vanilla extract. Whip until fluffy. Slowly add eggs and whites, one at a time, mixing in between each addition. Pour in milk and apple cider vinegar. Beat for 10-20 seconds until well combined. | |
| Step 4 | |
| Divide and pour batter into prepared pan. Bake 18-20 minutes until a toothpick comes out clean when poked through the center. Remove from oven and let cool completely. | |
| Step 5 | |
| Make frosting by adding the solid coconut milk (NOT the water), vanilla, pinch of salt, and sweetener of choice to a COLD stand mixer bowl fitted with a paddle attachment. Beat on high until light and fluffy. Place in fridge for 10-15 minutes to harden up a bit more if desired. | |
| Step 6 | |
| Frost cupcakes and add desired toppings | |
Note
NUTRITIONAL INFORMATION (makes 12 cupcakes): calories- 142, fat- 8 grams, carbs- 14 grams/fiber-2 grams, protein- 4 grams PER CUPCAKE with frosting