I've been working on some new cupcake recipes this week... and eating 'em a few times a day (for research of course!). I wanted to make a low-fat and sweet (but not too sweet) coconut cupcake for Eric, since he loves just about anything with coconut in it. This cupcake is gluten-free, oil-free and not loaded with sugar... and still so yummy that we've managed to polish off the whole batch already (and I just baked these little guys three days ago)! Oh, and before I forget to mention it, the frosting is smooth, rich and creamy, but low in calories and fat! Why would anyone need cups of fat and sugar when you can add a little kuzu, arrowroot or cornstarch to thicken things up?! Enjoy!
- 1 ¼ cups brown rice flour
- ¾ cup garbanzo bean flour
- ⅔ cup evaporated cane juice
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup coconut shreds
- 1 ¾ cup non-dairy milk
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees F.
- Lightly oil a 12-muffin tin.
- In a bowl, combine the first five dry ingredients.
- Pour the coconut shreds into a blender and blend into a coarse flour.
- Pour the non-dairy milk and vanilla into the blender, and blend to combine.
- Pour the wet ingredients into the dry ones and mix until just combined.
- Bake 25 minutes or until a toothpick comes out clean.
- ⅓ cup non-dairy milk
- ¼ cup evaporated cane juice
- 1 Tablespoon coconut butter
- 2 Tablespoons kuzu (or other thickener such as arrowroot or cornstarch)
- ¼ cup water
- In a small saucepan, combine first three ingredients and place on medium/low heat.
- In a bowl, thoroughly combine kuzu and water. (I really like the smooth texture that kuzu creates. Let me know what thickener works best for you!)
- Pour mixture into the saucepan and stir well.
- Simmer 5-10 minutes, stirring frequently, until cream thickens.
- Refrigerate and allow to thicken.
Yields: 12 cupcakes and frosting