Coconut Almond Flour Cupcakes

Instructions

1. Step 1

   Heat the oven to 175°C. Line a 12-cup muffin tin with paper liners.

   Cookware: muffin tin, oven, paper cupcake liners

2. Step 2

   Whisk the almond flour, 50 gr of the coconut, baking powder, and salt in a large mixing bowl.

   Ingredients used: 200.0 gr Almond Flour, 8.0 gr Baking Powder, 1.0 gr Fine Salt, 50.0 gr Unsweetened Shredded Coconut

   Cookware: mixing bowl, whisk

3. Step 3

   In a medium bowl, whisk the eggs and granulated sugar until evenly blended. Whisk in the coconut milk, coconut oil, and vanilla extract.

   Ingredients used: 120.0 ml Coconut Milk, 60.0 ml Coconut Oil, 3.0 piece Egg, 150.0 gr Granulated Sugar, 5.0 ml Vanilla Extract

   Cookware: medium bowl, whisk

4. Step 4

   Pour the wet mixture into the dry mixture and fold just until no dry patches remain.

   Cookware: mixing bowl, rubber spatula

5. Step 5

   Divide the batter evenly among the 12 lined muffin cups, filling each about three-quarters full.

   Cookware: muffin tin, paper cupcake liners, rubber spatula

6. Step 6

   Bake at 175°C until the tops spring back lightly and a skewer inserted in the center comes out without wet batter, 18–22 minutes.

   Timer: 20 min (fixed)

   Cookware: muffin tin, oven

7. Step 7

   Let the cupcakes rest in the tin for 5 minutes, then transfer them to a wire rack and cool completely.

   Timer: 30 min (fixed)

   Cookware: muffin tin, wire rack

8. Step 8

   Beat the softened butter until smooth. Add the powdered sugar gradually, then beat in the coconut extract until the frosting is light and cohesive.

   Timer: 5 min (fixed)

   Ingredients used: 115.0 gr Butter, 2.5 ml Coconut Extract, 180.0 gr Powdered Sugar

   Cookware: electric mixer, medium bowl

9. Step 9

   Spread the frosting over the cooled cupcakes and sprinkle with the remaining 20 gr of coconut.

   Ingredients used: 20.0 gr Unsweetened Shredded Coconut

   Cookware: rubber spatula, wire rack