Gluten-Free Coconut Easter Cupcakes Recipe

These are perfect to bake for your Easter celebrations or over the holidays.

Gluten-Free Coconut Easter Cupcakes 

Preparation Time: 25 minutes
Cook Time: 20 minutes
Makes: 12 cupcakes

Ingredients

• 115g butter, melted
• 2/3 cup granulated sugar
• ½ tsp salt
• 2 tsp gluten-free vanilla extract
• 6 large eggs, lightly whisked
• 2 tbsp milk
• ½ cup McKenzie’s Coconut Flour
• 1 tsp McKenzie’s Baking powder

Buttercream frosting:

• 200g unsalted butter, room temperature
• 1 tsp vanilla extract
• 2 ½ cups icing sugar
• 2-4 tbs milk, (depending on your desired consistency)
• 1 tsp vanilla extract
• 1-2 drops of pink food colouring (if desired)

Bunny ears:

• 6 white marshmallows, cut in half
• 1 tablespoon caster sugar
• 1 drop of pink food colouring
• Pink chocolate eggs to decorate

Method

1. Preheat oven to 180°C degrees and line a 12-cup muffin tin with patty pans. 
2. With a whisk, beat together the melted butter, sugar, salt, vanilla and eggs. Add the milk and whisk until smooth.
3. In another bowl, sift the coconut flour and baking powder twice. Add these dry ingredients to the wet ingredients and stir to combine. (Note: this cupcake batter will look thinner than normal but the outcome is light and fluffy)
4. Divide the batter between each of the patty pans and bake on the centre rack of the oven for approx. 20 minutes until the tops are golden and spring back when lightly touched.
5. Allow the cupcakes to cool for 5 minutes in the pan before transferring them to a rack to cool completely. 
6. To make the frosting, beat the butter with an electric mixer until pale and fluffy. Add the vanilla, sugar, and 2 tablespoons of milk and beat until smooth. Add a little more sugar or a little more milk a drop at a time to adjust the consistency. Lightly tint buttercream with 1-2 drops of pink food colouring (if desired)
7. Pipe buttercream swirls on each cupcake and then decorate with marshmallows bunny ears. To make the ears, combine sugar and food dye in a small bowl and mix until the sugar is tinted pink. Cut the marshmallows in half and dip the cut side into the sugar. Arrange the marshmallows on top like bunny rabbit ears. Enjoy!

Tip: If time poor, top the cupcakes with mini eggs and a sprinkling of desiccated coconut