Coconut gluten-free cupcakes piled high with coconut oil frosting and topped with toasted coconut chips will turn you from “meh” on coconut to a coconut champion. If that sad package of sweetened shredded coconut they sell in every American grocery store is what you think of when you think “coconut,” then you’ve got another gluten-free cupcake coming.
Coconut is simply not properly represented by that stringy stuff. Coconut chips made their debut around here in Maple Almond Granola. Toast them, and you’ll never look back to that supermarket shelf with its weepy stringy coconut shreds.
The fluffy frosting in these babies is a really nice complement to the toasted chips.
The cupcakes are flavored with virgin coconut oil (it’s good for you!) and coconut chips ground up with the sugar to make … coconut sugar!
Pile on the frosting.
Then press it down to spread it around and make little fancy peaks. So easy! Way less work than piping on frosting.
Top with toasted coconut chips. I know, I know. Stop saying ‘coconut chips,’ Nicole. We get it. :/
|Frosted Coconut Cupcakes|
- FOR THE CUPCAKES
- 1 1/2 cups (210g) high-quality all-purpose gluten-free flour
- 3/4 teaspoon xanthan gum (omit if your blend already contains it)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1/2 cup (40g) unsweetened coconut chips
- 1 cup (227g) plain yogurt, at room temperature
- 4 tablespoons (56g) unsalted butter, at room temperature
- 4 tablespoons (56g) virgin coconut oil, melted and cooled a bit
- 1 teaspoon pure vanilla extract
- 1 extra-large egg + 1 extra-large egg white, at room temperature
- FOR THE FROSTING
- 8 tablespoons (112g) unsalted butter, at room temperature (not melted!)
- 6 tablespoons (84g) virgin coconut oil, at room temperature
- 2 cups (230g) confectioner’s sugar
- 1/8 teaspoon kosher salt
- FOR THE TOPPING
- 2 cups (160g) unsweetened coconut chips
- Preheat your oven to 325 degrees F. Grease or line a standard 12-cup muffin tin and set it aside.
- To make the cupcakes, place the flour, xanthan gum, baking powder, baking soda and salt in a large bowl and whisk to combine well. Place the granulated sugar in a blender or food processor, and add the 1/2 cup coconut chips. Pulse until the coconut chips are no longer visible, and have become part of the sugar. The sugar will clump a bit. Add the coconut sugar to the large bowl of dry ingredients, and whisk once again to combine well.
- Make a well in the center of the dry ingredients, and add the yogurt, butter, coconut oil, vanilla and eggs, mixing to combine well after each addition. Fill the prepared muffin cups just under 3/4 of the way full with batter.
- Place the cupcakes in the center of the preheated oven and bake until lightly golden brown and a toothpick inserted in the center of the middle muffin comes out mostly clean, about 19 minutes. Rotate once during baking.
- Remove the muffin tin from the oven and allow the cupcakes to cool for at least 10 minutes in the pan. Transfer to a wire rack to cool completely.
- Lower the oven temperature to 250 degrees F.
- Make the frosting. In the bowl of your stand mixer fitted with the paddle attachment, place the 8 tablespoons butter and 6 tablespoons coconut oil. Mix on high speed until light and fluffy. Add the confectioner’s sugar and pinch of salt, and mix until well-combined and the frosting becomes fluffy again (see photos).
- Spread the 2 cups coconut chips evenly on a rimmed parchment lined baking sheet. Place in the center of the 250 degree oven and bake until lightly toasted, about 7 minutes. Stir at least once during baking to ensure even toasting.
- Once they are completely cool, place a generous dollop of frosting on top of each cupcake. Press down on the frosting with the spoon, and pick up the spoon at odd intervals to create a peaked appearance (see photos). Sprinkle the cupcakes generously with the toasted coconut chips.
- These are best enjoyed the day they are made, but will keep overnight in an airtight container. If you would like to make them ahead, make the cupcakes and store them in an airtight container at room temperature. Make the frosting, and store it at room temperature, separately. Toast the coconut chips the same day the cupcakes are served.
P.S. Please pick up your copy of Gluten-Free on a Shoestring Quick & Easy! Thank you so much for all your support. :)