Be sure to grab one of these scrumptious Almond Coconut Cupcakes quickly because they will disappear almost as soon as you set them out.
- ½ cup coconut flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup flaked unsweetened coconut plus more for garnish
- 3 eggs + 3 egg whites
- ½ cup butter
- ½ cup coconut sugar
- 1 teaspoon almond extract
- 1 teaspoon coconut extract
- ½ cup butter, room temperature
- 3 tablespoons raw honey
- 4-6 tablespoons arrowroot flour
Preheat oven to 350° F.
Stir together flour, salt, baking soda and coconut flakes.
In the bowl of an electric stand mixer, beat egg whites until soft peaks form and carefully slide into a separate bowl.
In mixer bowl, cream together butter and coconut sugar until light and fluffy.
Add 3 whole eggs and extracts and continue mixing an additional 30 seconds.
With mixer running at low speed, carefully add dry ingredients and mix until combined.
Carefully (by hand with a spatula) fold in beaten egg whites in three batches.
Immediately scoop batter into paper-cup-lined muffin cups.
Bake for 18 to 20 minutes, or until tops spring back when lightly touched.
Move to a cooling rack and allow to cool for at least 1 hour before frosting.
For frosting, in the bowl of an electric stand mixer using the whisk attachment, whip together butter and honey until light and fluffy.
Gradually beat in 4 tablespoons arrowroot, adding additional just until frosting begins to stiffen slightly.
Spoon into a piping bag and pipe onto cooled cupcakes. Sprinkle with additional flaked coconut.
Recipe and photo by Angela Sackett, a photographer at Legacy Seven Studios and writer at saletlux.com and dancingwithmyfather.net, where she shares recipes and hospitality tips.