Friday, June 3, 2011

Spiced Coconut Cupcakes w/ Buttercream Frosting

About three weeks ago I was ready and raring to bake.  I wanted to play in the kitchen and I was thinking concoction.  I had random ingredients and an ArrowHead Mills Baking Mix.  I figured it could either go two ways.  Bad or good.  I would lose nothing.  I decided to embark.

I opened up the baking cupboard and pulled out Shredded Coconut, Vanilla Extract, Chocolate Extract, a Vanilla Bean, Nutmeg, Flax Seeds, Cardamom and chocolate chips.


**Preheat your oven.

 Arrowhead Mills Vanilla Cake Baking Mix (mix requires eggs, water and other ingredients)
1/2 tsp. pure vanilla extract
1/2 tsp. chocolate extract
1/8 tsp. nutmeg
1/8 tsp. cardamom
1/4 tsp. xanthan gum
1/3 cup flax seeds
1 Vanilla Bean-cut lengthwise.  Scrape the seeds out of pod with a knife and add to bowl. (It should look like a paste)

First add all dry ingredients and then add the wet ingredients.  Mix well. 

Line your cupcake trays with cupcake liners.  Pour 1/4 batter into each cupcake tin.  Stop.  Add a dash of shredded coconut and a few milk chocolate chips.  Then add rest of the batter to each cupcake.
Bake for desired amount of time.
Let cool and stand for 20 minutes.  

Betty Crocker Buttercream Frosting goes great with this recipe!  And it's gluten-free!

**For an added burst of sweetness, I usually pipe with a pastry bag and thin tip buttercream or chocolate frosting into the middle of each cupcake before frosting the top.  

I can't even tell you how many compliments I got from these cupcakes!  I thought they came out horribly.  So I brought them to work, and after the entire tray was almost all gone I realized they WERE really good!  I have no pictures to show, because I really did not think these would be a hit.  Next time I'll blog it!

Enjoy!  Spread the Gluten-Free Word! 

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