Coconut Pound Cake Cupcakes: Dairy-free Reduced Sugar Recipe
Servings 12 -15
Calories
Ingredients
Coconut Pound Cake Batter
- 4 large egg whites room temperature
- 2 ¼ cups unbleached flour all-purpose is fine
- ¾ cup sugar
- ¾ cup zero calorie measures-like-sugar Stevia
- 1 tbs aluminum-free baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoon Kosher salt
- 1 tbs corn starch
- ½ cup coconut oil
- 1 cup Silk Original Coconut Milk
- 1 teaspoon almond or vanilla extract
Gaze and Topping
- ⅔ cup confectionery sugar
- ⅔ cup zero calorie measures-like-sugar Stevia
- 2 ½-3 tbs Silk Original Coconut Milk
- Approximately a ¼ cup of dry unsweetened coconut if you can't find this, just use a little sweetened coconut
Instructions
- Make sure your egg whites are set out to reach room temperature.
- Preheat oven to 350 degrees and line a muffin/cupcake pan with cups.
- Place flour, sugar, stevia, baking powder, baking soda, salt and corn starch in mixing bowl and mix well to sift.
- Add the coconut oil, and mix on low, for 1 minute, then add the coconut milk and extract. Mix in med-med/high for 2 minutes, until batter is smooth.
- Spoon into the baking cups, then bake for 17-19 minutes until the tops spring back from your finger when you gently press down.
- Set the cupcakes aside too cool.
Glaze
- Whisk together the confectionery sugar and stevia with 2/12 tbs of coconut milk. Add a little more if you need to.
- Dip each cupcake face down into the glaze and twist around to cover the whole surface. Gently shake off excess, the flip over and place on a tray or cutting board.
- Sprinkle the coconut over the cupcake immediately, so it will adhere well.
- Add paper decorations, if you like and serve.