Paleo Coconut Flour Cupcakes

I have been looking for a great alternative to all-purpose flour and ran into coconut flour recently. I have tried some recipes  with coconut flour and they did not turn out the way I wanted them to. I decided to give coconut flour another try with this recipe and it turned out fantastic. It turned out nice and airy. Almost like angel food cake. I added a delicious light frosting on top that has a sweetness that doesn’t overpower the cupcake.

I love adding coconut flour to my desserts because it not only has more fiber than regular flour but has so many other benefits. “Coconut flour can prevent blood sugar spikes and help you maintain more even blood sugar levels after eating, which is especially helpful if you have diabetes or are trying to lose weight”, read more: http://www.livestrong.com/article/465980-the-effects-of-coconut-flour/#ixzz2Mmmk9UHL

Dealing with coconut flour can be a little tricky because it absorbs more water and requires more eggs than regular flour.

Ingredients:

4 eggs
2 egg whites
1/2 cane sugar
1 cup coconut milk
2 tsp vanilla extract
1/2 cups + 2 tablespoons coconut flour
1/2 tsp baking soda
(makes 12 cupcakes)

Directions:

1. Preheat oven to 350 degrees

2. In a med bowl mix eggs and sugar. Add in the milk and vanilla and mix. Then add the flour and baking soda last.

3. With a tablespoon add large scoops of the batter into the cupcake holders

4. Bake for 25 minutes and let cool

Frosting Ingredients:

4 ounces of cream cheese (1/2 package)
1/2 cup powder sugar
1/2 tsp vanilla extract
1 cup heaving whipping cream
2-3 tablespoons of cocoa

Directions:

1. In mixer beat the whipping cream until it starts to form a peak and looks fluffy. Set aside in small bowl.

2. In mixer beat the cream cheese and sugar slowly until combined. Add in the vanilla.

3. Add the whipping cream into the cream cheese mixture, slowly folding it in until combined. Add in cocoa for great flavor! I love mine with cocoa.