Recipe: Appetizing Gluten Free Coconut Flour Cupcakes with Peanut Butter frosting

Gluten Free Coconut Flour Cupcakes with Peanut Butter frosting. Grease a round or square cake pan with coconut oil. Mix almond flour, cocoa, baking soda and salt in a medium-sized bowl. In another bowl, whisk together the eggs, maple syrup, water and vanilla.

It took me a few tries to get the peanut butter frosting just right. I wanted a strong peanut butter flavor, one that balanced well with the chocolate cupcakes. Easy peanut butter frosting caps these yummy, fudgey gluten free brownies made from gfJules Brownie Mix. You can cook Gluten Free Coconut Flour Cupcakes with Peanut Butter frosting using 13 ingredients and 3 steps. Here is how you cook it.

Ingredients of Gluten Free Coconut Flour Cupcakes with Peanut Butter frosting

1. It's of for cupcakes:.
2. Prepare 3/4 of coconut flour.
3. Prepare 6 of large eggs.
4. It's 3 of table spoons of milk.
5. Prepare 2 teaspoons of vanilla extract.
6. It's 1/4 cup of honey, agave, or maple syrup.
7. Prepare 2 tablespoons of baking powder.
8. You need 1/2 cup of coconut or canola oil.
9. Prepare of for the frosting.
10. Prepare 1 of generous cup of peanut butter.
11. You need 1/4 of softened butter.
12. Prepare 2 tablespoons of milk.
13. Prepare 4 cups of powdered sugar.

The thing about peanut butter is that whether you use "natural" or ordinary national brands, creamy or crunchy, or even sunflower nut butter instead, each has a different viscosity and oiliness factor. Chocolate Cupcakes with Peanut Butter Frosting - Low Carb, Keto, Gluten-Free, Grain-Free, Sugar-Free, THM S. Before I continue on with the recipe and the usual chat about it, I would like to introduce myself. I'm Angela Coleby, the creator of Divalicious Recipes.com which is a low carb & gluten free recipe blog.

Gluten Free Coconut Flour Cupcakes with Peanut Butter frosting step by step

1. First mix together your cupcake ingredients to make a somewhat runny dough, then line a cup cake baking dish with wrappers to fill and spray with a light coating of coconut oil. Fill each cup about 3/4 the way full..
2. Make the frosting by softening up your butter, then mixing it your peanut butter. Once combined add vanilla extract and milk. Finally add powdered sugar until the runny mixture becomes the texture you're looking for..
3. Bake cupcakes at 359 degrees for 20-25mins or until lightly browned on top and solid. Add frosting to a bag, cut off a small piece in the corner and squeeze it onto your cupcakes. Enjoy!.

Mix the wet ingredients to combined (milk, nut butter, eggs, and honey). In a separate bowl mix the dry ingredients (cacao, flour, baking soda, and salt). Super easy paleo chocolate cupcakes-moist, but not eggy!. I switched out the regular peanut butter for coconut peanut butter in the frosting. I was so pleased with these beautiful little treat I made a second batch and shipped them to my sister for her birthday!!!.