Gluten Free Mocha-Coconut Cupcakes
It's been an “extra-grace-required” sort of day. I'm tired. Baby M is tired. I don't feel well. M doesn't feel well. I'm cranky... you get the idea. It's on these days that I really have to stop and go back to basics. I have to get up and do something I love, which today means baking. I'm not the creative type, but I love taking other people's ideas and transforming them. Starbucks has a new amazing Cononut Mocha and I decided to try to make a cupcake out of it. With a little one crawling around, I won't type out the whole recipe, but I'll tell you what I did and if you would like the recipe, let me know and I would be more than happy to give it to you.
I started by making a coconut flour chocolate cupcake. I then added instant coffee and shredded coconut. I then made a chocolate-coffee glaze. I cooled the cupcakes then dipped them top-down into the glaze, twirling them a little to keep the glaze from going everywhere.
From there I quickly dipped them into a bowl of toasted coconut (lightly toasted in a skilled till light brown). After setting them on a wire rack, I filled them with the same glaze, covering the hole with additional toasted coconut.
I have to admit, they turned out pretty well :)
I started by making a coconut flour chocolate cupcake. I then added instant coffee and shredded coconut. I then made a chocolate-coffee glaze. I cooled the cupcakes then dipped them top-down into the glaze, twirling them a little to keep the glaze from going everywhere.
From there I quickly dipped them into a bowl of toasted coconut (lightly toasted in a skilled till light brown). After setting them on a wire rack, I filled them with the same glaze, covering the hole with additional toasted coconut.
I have to admit, they turned out pretty well :)
Oh yum - I want one! They are worthy of Cupcake Wars :)
ReplyDeleteIs this still the original bag of coconut flour? Good find :)
ReplyDelete