Easter Brunch Coconut Cupcakes (gluten-free)

Easter Brunch Coconut Cupcakes (gluten-free)

Easter is one of our favorite holidays and is perfectly suited for a weekend brunch with the family. Sophie and I have been busy preparing a fitting dessert – almond cupcakes topped with a coconut buttercream nest and little chocolate eggs.

Over the last few years, I’ve modified most of the meals and sweet treats I make to fit within our family’s dietary restrictions. These sweet coconut cupcakes are wheat-free, high in protein, and without the rich buttercream frosting and chocolate eggs, are diabetic friendly too. They’re also moist and delicious and are always devoured as quickly as any standard wheat flour cupcake. Wishing you a happy Easter weekend.¬†– Gloria

Easter Brunch Coconut Cupcakes (gluten-free)
(makes 1 dozen)

1 cup chick pea flour
1/2 cup finely ground almond flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/3 cup honey
1 tsp vanilla
1 tsp almond extract
1/2 cup plain greek yogurt
1/2 cup buttermilk  *(I rarely keep buttermilk handy, so 1/2 tsp vinegar mixed into 1/2 cup milk will do. Let it sit for five or so minutes first.)

In a medium bowl, whisk together dry ingredients (both flours, baking powder, baking soda and salt). Set aside. In a large bowl, beat eggs with honey. Add vanilla, almond, yogurt and buttermilk and mix. Gradually add dry ingredients and mix only until well combined. Spoon into 12 muffin cups and bake at 350 for 12-14 minutes.

Top cooled cupcakes with vanilla buttercream, sprinkle with coconut and nestle chocolate eggs in the center of each coconut nest.


Image taken with Instagram. Follow us on Instagram @kateandbirdie

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