When work gets in the way of entertainment and Internet and cooking, it leaves something to be desired.
After I discovered this post from Elana's pantry, I decided to make them.
This was my first recipe that I made using coconut flour. Up until now, I've only made recipes from her site with almond flour. Unfortunately, however, I did not make the key lime icing with these cupcakes, since I bought the wrong type of whipping cream. Oops!
First, mixing the eggs, coconut oil, and honey (I replaced agave nectar with honey)
This was also my first time using coconut oil, so I didn't know that you have to melt it before using, because at room temperature it is a solid. It still worked out in the end, even though there were lumps in the batter.
Second, I mixed the dry ingredients together before combining them with the wet ingredients.
Once the wet and dry ingredients were combined, I left the batter to thicken a bit.
Once thickened, I filled up the muffin pan and put them in the oven.
I baked them for about 23 minutes, and this was the result:
Even though I couldn't make the frosting, I ended up buying a can of chocolate whipping cream and used that as frosting.
In the end, they turned out quite well, as all of Elana's recipes do. After all, I am a big fan of coconut, so I am not usually disappointed. One of my favorite things was that they didn't come out very sweet, which is another reason why I love her recipes so much. I don't like it when desserts have too much sugar in them.
The only thing is that I don't think her yield measurements are very accurate, because the recipe says that these cupcakes yield 10, and I doubled the recipe, which ended up making 15. So it makes me wonder how many would've yielded from not doubling the recipe.
I will be making another post shortly so stay tuned!
Ta ta for now.
