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These vanilla cupcakes are a dream! The only problem with these is they go FAST, so you better make extra.
These are gluten-free and fungus protocol approved!
I love to pair these cupcakes with my homemade vanilla frosting. Frosting recipe is here!
Yield: 10-12 cupcakes
INGREDIENTS:
6 large eggs, cracked into a bowl and whisked to combine
â…” cup bamboo xylose
½ cup organic ghee
2 teaspoons gluten-free vanilla extract
½ teaspoon sea salt
2 tablespoons coconut milk
½ cup coconut flour
1 teaspoon baking powder
DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position. Line a 12-cup muffin pan with 10-12 paper liners; grease the liners for guaranteed crumble-free cupcakes.
Beat together eggs, bamboo xylose, ghee, vanilla, and salt in a large bowl. Add coconut milk; whisk until smooth. Sift together coconut flour and baking powder in a separate bowl. Add flour mixture to egg mixture; stir to combine. Divide batter among the prepared liners, filling each 3/4 full.
Bake in the preheated oven on the center rack until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes,
Allow cupcakes to cool in the pan for 5 minutes, then turn them out onto a wired rack to cool completely. Frost cooled cupcakes with your favorite frosting. I love to use my recipe, found here!
Eat immediately or store in the refrigerator and enjoy within 3 days.
God Bless!
Taylor