I've been gluten free for over a month. I've had some nagging cravings for a few of my old favorite gluten filled items. These delicious coconut cupcakes cured that!
For the cake batter:
1/2 C Butter (soft)
1/2 C Sugar
1/2 tsp Vanilla Extract
1/4 C Canola Oil
4 egg whites
1 box Arrowhead Mills Gluten-Free Vanilla Cake Mix
3/4 C toasted Unsweetened Shredded Coconut (toast on baking sheet for 5 minutes at 350º)
Preheat the oven to 350º. Beat the butter on medium for 30 seconds. Add sugar and vanilla and beat until combined. Add egg whites and Canola Oil and beat well. Slowly add the cake mixture mixing as you go. Stir toasted Coconut Flakes into batter. Fill cupcake liners 1/2 to 3/4 full. Bake for 10-15 minutes or until a toothpick inserted into a cupcake comes out clean.
For the frosting:
Be sure to let the cupcakes cool before frosting them.
2 sticks Butter - soft
1 box Cherrybrook Kitchen Gluten Free Vanilla Frosting Mix
2 C Powdered Sugar
1/3 C Coconut Milk
1 tsp vanilla
1/3 C Coconut Flakes
Beat butter on medium until smooth. Slowly add Frosting Mix and Powdered Sugar, beating well. Beat in Coconut Milk and Vanilla. Mix in Coconut Flakes last. If frosting is not thick enough to put on cupcakes, chill for 15 minutes.
Frost cupcakes and enjoy!
These smell so great while baking that it will be hard to keep your family from eating them before you frost them.