Coconut Flour Vanilla Cupcakes Candida Diet Friendly Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners.
• Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
• In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.
• Evenly divide the batter among the 10 liners, filling each 3/4 full.
• Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a tester inserted in the center comes out clean.
• Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.
• Frost the cupcakes with your favorite frosting.

Steps:

• Preheat over to 350 degrees Farenheit.
• Line 12 muffin tins with muffin liners or grease with coconut oil.
• In a large bowl, sift together coconut flour, baking soda and sea salt.
• In a medium bowl, using a fork or whisk, beat together eggs, 1 TB vanilla, oil and yacon syrup until well mixed.
• Add wet ingredients slowly to dry ingredients and mix very well with a wooden spoon or spatula.
• Using a 1/4 cup measuring cup, scoop batter into 12 even portions in muffin tins.
• Bake for 20-22 minutes.
• Cool.
• For Frosting, beat together butter, 1 TB vanilla and yacon syrup or powder with a hand mixer or wooden spoon until light and fluffy.
• Spread frosting on cupcakes.
• Enjoy!
• Can be stored in an airtight container in the fridge for up to a week. But they probably won't last that long.
• Tip: The Yacon has powerful digestive-aiding properties. Don't eat too many or you may get a stomach ache!