When I mentioned our visit to my mother-in-law’s apartment this week, my kids wanted to make something gluten-free for Mom Mom who does a gluten-free diet to help with her diabetes and other health issues. My friend Lori, who has been delving into gluten-free baking ever since she had a huge medical issue in the spring, had passed along a recipe for vanilla cupcakes using coconut flour. Lori has been raving about coconut flour and how easy it is to work with.
I also wanted to try the recipe in case it could be multiplied and made for school. Our school doesn’t have any policies yet relating to allergies, though having a recipe that works might help start the dialogue. My kids don’t have food allergies. However, as a mom who has read Robyn O’Brien’s book, The Unhealthy Truth: One Mother’s Shocking Investigation into the Dangers of America’s Food Supply– and What Every Family Can Do to Protect Itself, and looked closely at how our food is raised in this country, not to mention the role diet can play in the growing epidemic of auto-immune diseases, I want to support clean eating at my children’s school in any way I can.
My 8 year old son (chef in training) made these cupcakes with a little guidance from myself. I put the batter into the muffin pans to make sure the batter was evenly distributed. Today, we’re going to make a double batch. If that works, we’ll try quadrupling the recipe to make 24 cupcakes, the standard amount in a boxed mix. I’m also going to price the recipe for 6 cupcakes and 24 cupcakes. Boxed gluten-free cake mix generally runs about $4.50 or more.
3 T butter, melted or coconut oil
3 large eggs
1/3 cup organic sugar (if using honey, reduce to 1/4 cup)
1/4 teaspoon vanilla extract
1/4 cup coconut flour
1/4 teaspoon baking powder
Mix together butter, eggs, sugar, and vanilla in a large bowl.
Combine the coconut flour with the baking powder and mix together. Then, add to the butter mixture; whisking until there are no lumps in the batter.
Put batter into 6 greased muffin cups or muffin cups lined with aluminum foil baking cups. Don’t use paper because the muffins will stick to the bottom of the baking cups.
Bake at 400 degrees for 15 minutes.
My neoclassic buttercream frosting makes a yummy topping!
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