Gluten-Free Young-Coconut Cupcakes

Fresh young-coconut juice, the naturally occurring clear liquid found inside a coconut before it has matured, is one of the most gorgeous flavors on the planet. Nutty base notes reign supreme above the unmistakable coconut flavor and just get my taste buds all in a tizzy. These rich cupcakes are proof of my devotion. Fresh young-coconut juice may be found at your local juice bar or at natural foods stores such as Whole Foods.

Courtesy of "Blackbird Bakery Gluten-Free" by Karen Morgan.Chronicle Books.

Review now

Dessert

Ingredients

1 1/3 plus 1 tbsp sorghum flour		1 cup organic buttermilk
2/3 cup plus 1 tbsp cornstarch		1/4 cup fresh young-coconut juice
2 cups granulated sugar		1 tbsp pure vanilla extract
1 tbsp guar gum		2 tbsp pure almond extract
1 tbsp baking powder		1 16-ounce package sweetened shredded coconut
3/4 tsp kosher salt		Cream cheese frosting
1 cup (2 sticks) unsalted butter, room temperature, diced		1/2 cup sliced almonds, toasted
5 large eggs, beaten

directions

Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
Position an oven rack in the center of the oven. Preheat the oven to 350°F. Line 24 standard muffin cups or 48 miniature muffin cups with paper liners.
2
In a stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low to blend. Add the butter and beat on low speed until the lumps of butter are no longer visible.
3
Add the eggs and beat for 30 seconds. Add the buttermilk, coconut juice, and vanilla and almond extract and gradually increase the speed to high, one gear at a time, to prevent splashing. Mix for 1½ minutes, or until smooth. Scrape down the bowl as necessary. Fold in the coconut.
4
Using an ice-cream scoop or a spoon, fill each prepared cup three-fourths full with batter. Bake 12 to 15 minutes for mini cakes and 20 minutes for standard ones, or until the cakes are golden and set. Remove from the oven, let cool for a few minutes and then unmold onto wire racks. Turn the cupcakes right-side up so the tops don’t get indentations from the rack. Let cool completely.
5
Using an offset spatula, ice the top of each cupcake with a generous dollop of icing. Garnish with the toasted almonds. Store in an airtight container for up to 2 days.
6
Toasting sliced almonds: Preheat the oven to 350°F. Spread the almonds in a pie pan and toast for about 5 minutes, or until fragrant and lightly golden. Immediately remove from the oven and pour the almonds into a bowl to stop the cooking process.

Chime In

iVillage

Gluten-Free Young-Coconut Cupcakes

Ingredients

directions