GF Coconut Easter Cupcakes
This Easter, we’re so excited to get back into the kitchen and try out some new recipes as well as some of our past favourites! There is nothing better than waking up on Easter morning with the smell of freshly baked hot cross buns…
But we digress… thanks to @mckenziesfoods for sharing this fabulous recipe that’s perfect for all GF Tweens out there! In fact, these gluten free coconut Easter cupcakes are a firm favourite all round – and they’re so easy to make!
Serves: 12
Prep time: 25 minutes
Cooking time: 20 minutes
What you’ll need (ingredients!):
For the cupcakes
115g butter, melted
2/3 cup sugar
1/2 tsp salt
2 tsp gluten free vanilla extract
6 large eggs, lightly whisked
2 tbs milk
1/2 cup McKenzie's Coconut Flour
1 tsp McKenzie's Baking Powder
For the buttercream frosting
200g unsalted butter, room temperature
1 tsp vanilla extract
2 1/2 cups icing sugar
2-4 tbs, depending on desired consistency milk
1-2 drops pink food colouring, if desired
Photo credit: Tatiana Rodriguez
For the cute lil bunny ears
6 white marshmallows, cut in half
1 tbs caster sugar
1 drop pink food colouring
to decorate pink chocolate eggs
How to make them:
Step 1
Pre heat oven to 180°C degrees and line a 12 cup muffin tin with patty pans.
Step 2
With a whisk, beat together the melted butter, sugar, salt, vanilla and eggs. Add the milk and whisk until smooth.
Step 3
In another bowl, sift the coconut flour and baking powder twice. Add these dry ingredients to the wet ingredients and stir to combine. The cupcake batter will appear thinner than normal to achieve a light and fluffier texture.
Step 4
Divide the batter between each of the patty pans and bake on the centre rack of the oven for approx. 20 minutes until the tops are golden and spring back when lightly touched.
Step 5
Allow the cupcakes to cool for 5 minutes in the pan before transferring them to a rack to cool completely.
Step 6
To make the frosting, beat the butter with an electric mixer until pale and fluffy. Add the vanilla, sugar and milk and beat until smooth. Add a little more sugar or a little more milk a drop at a time to adjust the consistency. Lightly tint buttercream with 1-2 drops pink food colouring (if desired).
Step 7
Pipe buttercream swirls on each cupcake and then decorate with marshmallows bunny ears. To make the ears, combine sugar and food dye in a small bowl and mix until the sugar is tinted pink. Cut the marshmallows in half and dip the cut side into the sugar. Arrange the marshmallows on top like bunny rabbit ears.