Recipe Name Coconut Flour Vanilla Cupcakes Submitted by lprivett Recipe Description HCGP2 approved if u tolerate coconut. Yummy! Quantity 10 Quantity Unit cupcakes Prep Time (minutes) 10 Cook Time (minutes) 20 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 1/4 cup coconut flour 9 teaspoons Stevia 1/2 teaspoon baking powder 1/2 teaspoon xanthan gum (optional) 1/4 teaspoon salt 3 large eggs 1/4 cups coconut oil, melted 1/2 teaspoon vanilla extract/pure 2 tablespoons coconut flakes, unsweetened Steps Sequence Step 1 Whisk together wet ingredients 2 Sift together dry ingredients in a separate bowl. 3 Thoroughly mix wet ingredients into dry. Let mixture rest for 10-15 minutes. 4 Pour into lined (or greased...with coconut oil) muffin tins and bake at 350 until they start to brown and are firm to the touch. Times vary based on size of cupcakes. 5 For the filling, I just dug the core out with an apple corer, put some Simply Fruit in a ziploc baggie, snipped the corner and piped it in. 6 And the top is Waldens Farms Marshmellow dip, unsweetened shredded coconut, coconut extract and a little water. I let the coconut sit and absorb moisture while the cupcakes are baking, and add a little water at a time every 10 mins or so, until it stays the consistency I like.