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St-Patrick’s Day Gluten Free Vanilla Cupcakes


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  • Author: Emily Smith
  • Yield: 10 1x

Description

Scrumptious vanilla cupcakes get a green makeover for St-Patty’s Day!


Ingredients

Scale
  • 1/4 cup of virgin coconut oil (or butter)
  • 1/2 cup coconut sugar (or regular sugar)
  • 2 eggs, lightly beaten
  • 1 Tablespoon pure vanilla extract
  • 1 cup of brown rice flour
  • 1/2 cup of white rice flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup of unsweetened almond or coconut milk
  • 15 drops of green food colouring or 2 teaspoons matcha green powder

Coconut oil buttercream

  • Makes about 2 cups (lots of icing!)
  • 1/2 cup coconut oil
  • 46 cups confectioners’ sugar
  • 1 teaspoon vanilla or coconut extract
  • pinch salt
  • 10 drops of green food colouring

Instructions

  1. Preheat oven to 350F.
  2. Line 12-section muffin pan with paper liners;
  3. In a mixing bowl, combine virgin coconut oil (at creamy consistency) and sugar and beat until smooth sugar begins to dissolve a bit.
  4. Add eggs and vanilla; stir until mixture is uniform.
  5. In a separate bowl, whisk flour, baking powder and salt.
  6. Add half of flour mixture to sugar mixture; stir.
  7. Pour in milk; stir, then add remaining flour and stir until batter is smooth.
  8. Spoon batter into prepared muffin tins.
  9. Bake 15 minutes, just until cupcakes rise and turn light golden brown on top.
  10. Remove from oven to cool, then frost as desired.