Recipe for pistachio cocnut cupcakes

Pistachio Coconut Cupcakes

I have not had a cupcake for sometime so I decided to make some this weekend~why not it’s the Holidays!! I love pistachio’s and chocolate so it seemed like a no brainer (just add a touch of our friend the crazy coconut) and presto we has a moist and tasty treat as well as guilt free.  Enjoy!!

Product Description

Pistachio Coconut Cupcakes
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Ingredients

  • 2-1/2 cups pistachio flour
  • 1/4 coconut flour
  • 1/4 unsweetened coconut flakes
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp xanthum gum
  • 1/2 tsp celtic sea salt.
  • 2 eggs~separated
  • 1/4 cup melted ghee/butter (or for even more coconut flavor use coconut oil)
  • 1 TBS vanilla powder/extract
  • 3 TBS xylitol (I use a spice grinder to make a fine sugar)
  • 3 TBS unsweetened coconut milk (full fat and organic if possible)
  • CHOCOLATE FROSTING:
  • 4 oz of organic cream cheese~room temperature
  • 1/4 cup organic cacao powder (unsweetened)
  • 3 TBS coconut milk (full fat)
  • 1/4 xylitol~pulse in a spice grinder as well)
  • pinch of fine sea salt

Instructions

  1. Preheat your oven to 350 degrees
  2. Take your standard cupcake/muffin tin and line with paper or grease them very well. 
  3. In a medium bowl toss in your dry ingredients: flours, coconut flakes, powder, soda, salt, and xanthum gum; I use a whisk or pastry cutter to make sure there are no lumps. 
  4. In a separate bowl add your egg yolks, vanilla, coconut milk, xylitol and melted butter/ghee or coconut oil~use an electric mixer to incorporate. 
  5. In a separate bowl add your egg whites and mix on high-speed until stiff peaks form~not sad peaks…stiff ones!! 
  6. Take a small amount of whites and fold them GENTLY into your wet ingredients; keep adding a little egg white at a time until worked in (but not over worked). 
  7. Finally add the dry components a little at a time until it is fully combined…but just~not stirred to death or you will be an unhappy person in the kitchen.  
  8. Spoon into your paper cups (about 1/2-3/4 full); your batter will be a tad bit “sticky” but this is ok, pop them into the hot box for about 14 minutes or until a toothpick inserted into the center comes out clean. 
  9. Meanwhile you can make your frosting…it’s so good…by incorporating your cream cheese, cacao, sweetener, coconut milk and salt in a bowl and mixing on medium high-speed until you get a “buttercream” texture.

http://www.gonewiththegrain.com/item/pistachio-coconut-cupcakes/

 

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