I've been experimenting a little with my coconut flour, and I made cupcakes using this easy recipe with a slight change. I traded two tablespoons of wheat flour for two tablespoons of coconut flour and I added an extra three tablespoons of water. The recipe usually makes 11 smallish cupcakes but this new version made 12 high-rising cupcakes. In fact, they rose so high I was afraid I wouldn't be able to use the cheater-frosting trick of putting chocolate chips on the warm, just-out-of-the-oven tops and then giving the melted chips a swirl. (My apologies to those who pipe those gorgeous frostings onto their cupcakes. I admire them to death, but I'm too lazy and too sugar phobic to attempt those perfect swirls myself. A nice little topping of melted chocolate works for me.)
They were tasty little cakers even though I over-baked them! Next time I'll do it right.
This flour sounds really helpful! Your cupcakes look adorable and next time I make a batch, I'll definitely steal your frosting idea. It sounds easy and like a very good replacement for buttercream.
ReplyDeleteIt's not as impressive as beautiful swirls, but it sure is easy and it tastes good, too!
ReplyDeleteThey look good!! I love vegan cupcakes :-)
ReplyDeleteGauri,
ReplyDeleteMe too!