Here’s a delicious, good for you, recipe for 4th of July Coconut Cupcakes! I’ve been looking forward to sharing these with you because they’re always such a hit whenever I serve them. They taste fabulous, the cupcakes are a one-bowl cinch to make, and they’re very festive looking.
People find it difficult to get their mind around the idea that they aren’t cheating when they eat these. As a friend of mine says – “they’re all-you-can-eat” because the ingredients are real food that’s actually good for you. You’re eating almonds, eggs, coconut, and coconut oil. The sweetener is the only wild card for me. Based on my research, I still don’t really know if xylitol and erythritol are OK to eat only as a treat or OK to eat on a regular basis.
There are only a few tips and tricks. When mixing the cupcake batter, go ahead and mix well. Batter made with almond meal is not finicky like wheat flour batter that contains gluten and gets tough if mixed too long.
If making the coconut whipped cream, please go to my post and read the blurb and follow the recipe. Coconut whipped cream can be a little finicky and it’s important to buy the right brand of coconut milk. You also need to plan a day ahead because the coconut milk needs to chill overnight in order to separate the solids from the liquid.
And finally, watch the coconut like a hawk as you’re toasting it. Do not think that you can just check that one little thing on the computer and that you’ll remember to go back to the coconut in a minute. Yes, I’m speaking from experience.
- For the Cupcakes:
- 7 large eggs
- 1/2 cup coconut oil
- 2 cups almond meal
- 3/4 cup coconut flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon vanilla
- 1 1/4 cups coconut milk
- 1 cup xylitol or erythritol (I use 1/2 cup of each)
- For the Whipped Cream:
- 2 (13.5 ounce) cans full-fat coconut milk, refrigerated overnight upside down (Thai Kitchen or Natural Value, do not use Whole Foods' 360)
- or 1 pint whipping cream
- 1/4 cup xylitol or erythritol or a combination of the two
- 1 teaspoon vanilla
- 1 1/2 - 2 cups flaked or shredded unsweetened coconut, lightly toasted (I prefer flaked)
- Make the Cupcakes:
- Put 18 liners in muffin tins or grease tins with butter or oil . Preheat oven to 350°.
- Batter may be mixed by hand, with an electric mixer or a standing mixer.
- Put eggs in a large bowl and beat. Add all other ingredients and beat on medium to mix well. Taste for sweetness and add more sweetener as necessary.
- Divide batter evenly between 18 cupcake cups. Batter should come just to the top of the tin but under the top of the paper liner.
- Bake for 20-25 minutes or until cupcakes feel a little firm to the touch and a toothpick inserted in the center comes out clean. Cool completely before frosting.
- Cupcakes may be made a day ahead and kept covered and chilled.
- Make the Whipped Cream:
- While the cupcakes are baking, make the whipped cream. See recipe for Coconut Whipped Cream for in-depth directions and a discussion. Please note: coconut whipped cream does not get as firm as regular whipped cream. It will, however, be firm enough to top a cupcake. Refrigerate whipped coconut cream until ready to use.
- To make whipped dairy cream:
- Put chilled cream, sweetener, and vanilla in a medium bowl. Using a hand mixer or standing mixer, mix on medium-low until large bubbles form on the surface. Increase speed to medium-high and then high, mixing until stiff peaks form.
- Top each cupcake with a few tablespoons of whipped cream. Serve immediately or keep chilled until ready to serve. Top with a handful of coconut flakes right before serving.
- Whipped cream (coconut or dairy) may be made about 5 hours ahead of time and kept covered and chilled.