Coconut Cupcakes

by Paul Haythorn

Cupcake Batter:

1/4 C. soft butter

2/3 C. sugar

2 tsp. vanilla

1/4 tsp. coconut extract

2 large eggs

1 1/4 C. unbleached flour

2 tsp. baking powder

1/4 C. Bio-Kinetics Living Flour Sprouted Brown Rice flour

2/3 C. plain yogurt


1/2 C. softened butter

1 1/4 C. powdered sugar

1 tsp. vanilla extract

1/8 to 1/4 tsp. coconut extract


Preheat oven to 350° F.

Cream butter and sugar. Add vanilla and coconut extract and blend well. Add eggs one at a time. Beat and scrape the bowl after each addition. In a separate bowl mix unbleached flour, Living Flour Brown Rice flour and baking powder. Add the flour alternately with plain yogurt, mix thoroughly. Scoop the batter into muffin cups. Fill them about ¾ full. Bake the cupcakes for 20 minutes or until golden around the edge.

Yield: 12

Frosting: Beat all ingredients together until fluffy. Pipe onto cooled cupcakes. Garnish with your choice of garnish.

Paul Haythorn
Paul Haythorn


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