Need a Mother’s Day Gift idea? I have two for you! Bake her these delicious gluten-free and refined-sugar free cupcakes and pick up a unique, gorgeous bouquet of flowers. What better way to show your love then with cupcakes and flowers?
Mother’s Day is this weekend!
I have two strong, beautiful mothers to celebrate.
First off, I have the most amazing mother in the world, Kathy. She is honestly my best friend. We have an amazing relationship. I can talk to her about anything and really enjoy hanging out with her, especially our shopping and wine dates.
My mom is super stylish, the life of the party (literally, NEVER the first to go home), and the hostess with the mostess. She is also intelligent, very well spoken (she is a speech therapist), and an extremely hard worker (raised four kids and has been working as a speech therapist for over 15 years).
But best of all, she has a heart of gold. She constantly puts everyone first and is the rock of our family.
I also have an exceptional mother-in-law, Ann. I hit the jack pot by gaining her as a mother-in-law. She has always welcomed me into the family with open arms and made me feel part of it. She is also a hard worker (raised four kids and was an amazing kindergarten teacher), very intelligent, is a great cook (I love when she passes down recipes), and a kind-hearted, beautiful woman. She has really taught me to trust in God’s plan and be stronger in my faith. I’m lucky to have gained another amazing mom.
Both my mom’s are great cooks and have helped me grow in my cooking skills. They also have taught me that there is a lot of love in cooking/baking for others. So I thought what better way to show my love and appreciation for these amazing women then by baking a delicious, homemade treat.
Especially, light, moist, HEALTHY cupcakes. The cupcakes are gluten-free and refined-sugar free but taste amazing. It’ll be a good surprise to reveal to my mom and mother-in-law that these cupcakes are secretly good for you!
Also, I think there is something special about giving a gorgeous, unique boutique of flowers. It’s a way to show your mom how special and unique she is.
There is a local flower shop in my Wicker Park neighborhood, called Field and Florist, that is the perfect spot to pick out a beautiful arrangement. They always have the most unique, stunning flowers and you can hand select each flower in your own arrangement so it is filled with your mother’s favorites.
I highly recommend checking out Field and Florist. You will not be disappointed!
Let’s Get to Cooking.
Both my mom’s favor the more simplistic cupcake flavors, so I kept this cupcake relatively simple. It’s a vanilla coconut cupcake and vanilla orange coconut whipped cream.
These cupcakes are made with coconut flour. Coconut flour can be a little tricky to work with for the first time. It’s important to note that coconut flour is a very absorbent flour. That means it will soak up a lot of the liquid, so you need more liquid in this batter to compensate.
That’s why this cupcake recipe calls for 6 eggs. That’s not a mistake. You need that many eggs to achieve a batter with the proper consistency and for it to rise and bake properly.
To make the batter, first shift together the coconut flour, baking powder, and salt. This is an important step to make sure you don’t have a lumpy batter.
Next, in a separate bowl, mix together the melted coconut oil and honey. Then beat in each egg until it is well combined. Lastly, add in the vanilla bean paste and coconut milk.
I highly recommend using vanilla bean paste or real vanilla bean. Both can now be found at most grocery stores. The vanilla bean paste has a stronger, rich flavor than vanilla extract and helps give the cupcakes a rich vanilla flavor.
Finally, pour the liquid mixture into the flour mixture and mix well until both a well incorporated. Make sure to get rid of any lumps.
During this step, you will see what I mean about coconut flour being absorbent. At first, your batter will seem too wet, but as the coconut flour starts to absorb the liquid, the batter will become much thicker and look like a typical cupcake batter.
Divide the batter between 12 greased and lined cupcake cavities. Bake at 350 degrees for 18-20 minutes, or until a toothpick comes out clean.
Once cooled, we will top the cupcakes with the orange vanilla coconut whipped cream.
I used So Delicious coconut whipped cream for the topping. It is so light and creamy and made with wholesome ingredients. You can also make your own coconut whipped cream if you prefer. I took the easy route this time!
For extra flavor, I added vanilla bean paste and orange zest to the whipped cream. The vanilla bean helps amplify the vanilla flavor and the orange zest provides a pop of freshness.
Add a dollop of whipped cream to each cupcakes. Top with toasted coconut flakes for texture and crunch and a little extra coconut flavor.
The cupcakes are done and it is time to share your delicious creation with your mama.
You are sure to receive a big, warm hug after she takes on bite.
The cupcakes are light and airy with hints of vanilla and coconut flavor. The coconut whipped cream is the perfect amount of sweetness, has a light, creamy texture, and adds another pop of flavor from the vanilla and orange zest. It’s a delicious bite!
Seriously, show your mama your love with cupcakes and flowers. It’s a fantastic combo!
oh…and you should probably make her a grapefruit ginger margarita too 🙂 Because your mama deserve a cocktail too!
Coconut Flour Vanilla Cupcakes with Orange Vanilla Whipped Cream
Light, moist vanilla coconut cupcakes topped with a coconut whipped cream flavored with orange zest and vanilla bean.
- 3/4 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 6 large eggs room temperature
- 2/3 cup honey
- 1/4 cup coconut milk I used light
- 1/2 cup coconut oil melted
- 1 teaspoon vanilla bean paste
- 1 cup coconut whipped cream I used So Delicious
- 1 teaspoon vanilla bean paste
- zest of one orange
- 1/2 cup toasted coconut flakes
Pre-heat the oven to 350 degrees. Line and grease 12 cupcake cavities.
Shift together the coconut flour, baking powder, and salt.
in a separate bowl, whisk together the melted coconut oil and honey. Beat in the eggs. Finally, stir in the coconut milk and vanilla bean paste (or you can use vanilla beans or vanilla extract)
Pour the wet ingredients into the shifted coconut flour mixture and stir well into fully combined and not lumpy.
Divide the batters between 12 lined cupcake cavities.
Bake for 18-20 minutes. Let cool completely.
Spread coconut chips on a baking sheet and bake for 5-10 minutes or until toasted, checking on them frequently so they do not burn.
Fold together the whipped cream, orange zest, and vanilla bean paste. Spoon a dollop of whipped cream on each cupcakes.
Sprinkle on a handful of coconut chips.
Serve and enjoy!
*I used pre bought So Delicious whipped Cream. It is made with wholesome ingredients and is super light and creamy. You can also make your own add then add in the orange zest and vanilla bean paste.
*I highly recommend using the vanilla bean paste or fresh vanilla beans as they are the star of the cupcakes and have much more flavor than vanilla extract.
*Coconut flour is ultra absorbant, so it seems that there is a lot of liquid in the recipe, but the batter will be relatively thick as the coconut flour will absorb most of the it.
*Make sure to whisk your batter until it is smooth (no lumps!) so you have a smooth cupcake. Also, shifting the flour before is an important step to achieve a lump free batter.