I was bored. Boredom usually leads me into the kitchen. Yesterday was Thanksgiving and we went to my parents house. The turkey was small and yielded no leftovers, so I went off to the store and bought a turkey and it’s roasting as I write this. The house smells amazzzing. 😀
While the turkey was roasting, I tried my hand at a coconut cupcake. I’ve heard good things about cakes made with coconut flour, so I was willing to give it a whirl. The result was pretty tasty and it was relatively easy to make. This might actually work better as a cake recipe because the cupcakes didn’t rise as much as I’d hoped they would. That said, simply filling the cupcake wells up all the way would have probably helped. I made 12 cupcakes with the recipe, but I think you’ll get ten (or an 8×8 cake) if you fill the wells higher. I would have normally piped the frosting on, but I only made a very small batch and, to be honest, I don’t like Swerve buttercream in large quantities. If you want to pipe the icing to make it pretty, I recommend doubling or even tripling the icing recipe as this only makes about one tablespoon per cupcake. That said, the icing has the lovely cooling effect of erythritol, so I recommend only minimally topping these anyway. Enjoy!
Lemon Cupcakes made with Coconut Flour
(with lemon buttercream)