Chocolate Frosted Macaroon Cupcakes

plus they're gluten-free!
Staff Writer
Chocolate Frosted Macaroon Cupcakes

Recipe Courtesy of The Fancy Duckling 

"A baking 'fail' ends up producing a delectable treat that is not overly sweet, yet hits all the right notes in your mouth. For a self-confessed “Not-A Coconut Cupcake  with Chocolate Frosting Lover" these are pretty darn delightful." 

- The Fancy Duckling 

The Fancy Duckling is an actress, writer, and avid gluten-free baker.

After a chronic illness changed her diet seven years ago, she became determined to create a delectable birthday cake that was as delicious as the one from her childhood memories. Find more recipes at her website, thefancyduckling.wordpress.com, or contact her at thefancyduckling@gmail.com

12
Servings
871
Calories Per Serving
Deliver Ingredients

Ingredients

For the Coconut Cakes

  • 2 3/4  Cups  almond flour
  • 4  Tablespoons  coconut flour
  • 1/4  Teaspoon  cream of tartar
  • 1/2  Teaspoon  salt
  • 2  Cups  coconut sugar
  • 4 Large  eggs
  • 1  Cup  Earth Balance
  • 1  Tablespoon  lemon juice
  • 1  Cup  almond milk
  • 1 1/2  Teaspoon  vanilla extract
  • 1/2  Teaspoon  coconut extract
  • 1 1/2  Cup  shredded unsweetened coconut

For the Chocolate Frosting

  • 3/4  Cups  cacao powder
  • 1/2  Cup  gluten-free shortening
  • 1/2  Cup  Earth Balance
  • 2  Teaspoons  vanilla extract
  • 2 1/2  Cups  powdered sugar

Directions

For the Coconut Cakes

On a Large cookie sheet lined with foil, spread out the coconut in one layer. Bake on 400 degrees for 10 minutes, until just about starting to brown but not. Set aside to cool. Reduce oven heat to 350 degrees.

In bowl, mix first four ingredients and set aside.

Separately, mix lemon juice and milk and set aside.

Cream the Earth Balance and the Coconut Sugar together in stand mixer or by hand.Add the Eggs, one at a time, beating until just combined before adding the next one. Add the vanilla, coconut extract, and milk mixture.

Slowly, add in the flour mix, being careful not to over mix. Using a spatula, gently fold in the toasted coconut.

Line small mini muffin tins with liners, and fill each to the top.

Cook for 15 minutes until cakes come out clean when toothpick is inserted.

While the cupcakes cool, make the frosting 

For the Chocolate Frosting

Mix Shortening and Earth Balance together until slightly fluffy.

Add the cacao powder, vanilla, and ½ cup Powdered Sugar to the mix until you get the sweetness and consistency you desire.

Frost the top of cooled Mini Cupcakes

Nutritional Facts

Total Fat
53g
76%
Sugar
35g
39%
Saturated Fat
17g
71%
Cholesterol
1mg
0%
Carbohydrate, by difference
92g
71%
Protein
8g
17%
Vitamin A, RAE
370µg
53%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
73mg
7%
Choline, total
14mg
3%
Fiber, total dietary
9g
36%
Fluoride, F
12µg
0%
Folate, total
21µg
5%
Iron, Fe
4mg
22%
Magnesium, Mg
54mg
17%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
237mg
34%
Selenium, Se
19µg
35%
Sodium, Na
589mg
39%
Water
60g
2%
Zinc, Zn
1mg
13%

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