Vanilla Coconut Flour Cupcakes

Ingredients and Weight:

• Coconut flour: 2 cups
• Baking powder: 2 teaspoons
• Salt: 1/2 teaspoon
• Ground cinnamon: 1/2 teaspoon (optional)
• Vanilla extract: 2 teaspoons
• Large eggs: 3
• Almond milk: 1 cup
• Coconut oil: 1/3 cup, melted
• Honey: 1/4 cup
• Maple syrup: 1/4 cup

Preparation Time:

• 15 minutes

Cooking Time:

• 25-30 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.
2. In a large bowl, whisk together the coconut flour, baking powder, salt, and cinnamon (if using).
3. In a separate bowl, whisk together the eggs, almond milk, coconut oil, honey, and maple syrup.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fill the cupcake liners about 2/3 full.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool completely before frosting.

Nutritional Information:

• Calories: 180 per cupcake
• Fat: 12g
• Carbohydrates: 15g
• Protein: 6g

Dish Characteristics:

• Moist and fluffy
• Sweet and slightly nutty
• Gluten-free and dairy-free
• Suitable for breakfast, snacks, or dessert

User Comments:

• "These cupcakes are incredibly delicious and easy to make. The coconut flavor is perfect and they are so moist."
• "I love that these cupcakes are gluten-free and dairy-free. They are the perfect treat for those with dietary restrictions."
• "These cupcakes are a great way to start my day. They are filling and satisfying, but not too heavy."

Special Precautions and Tips:

• If you don't have almond milk, you can substitute any other plant-based milk.
• If you don't have coconut oil, you can substitute unsalted butter.
• If you want a sweeter cupcake, add more honey or maple syrup to taste.
• Let the cupcakes cool completely before frosting to prevent the frosting from melting.