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.
Ingredients
- 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
Instructions
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Pre-heat the oven to 350 degrees. Line and grease 12 cupcake cavities.
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Shift together the coconut flour, baking powder, and salt.
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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)
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Pour the wet ingredients into the shifted coconut flour mixture and stir well into fully combined and not lumpy.
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Divide the batters between 12 lined cupcake cavities.
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Bake for 18-20 minutes. Let cool completely.
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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.
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Fold together the whipped cream, orange zest, and vanilla bean paste. Spoon a dollop of whipped cream on each cupcakes.
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Sprinkle on a handful of coconut chips.
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Serve and enjoy!
Recipe Notes
*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.