Very Vanilla Cupcakes (using coconut flour) Cupcake Ingredients (makes 8 cupcakes) 1/2 cup of coconut flour 1/4 teaspoon of baking soda 1/4 teaspoon of sea salt 4 eggs 1/3 cup of oil or butter (coconut oil, ghee, or cooking oil) 1/2 cup of honey (or maple syrup) 1 tablespoon of vanilla extract seeds from a vanilla bean (optional) Method Preheat your oven to 350°F/175°C. For the cupcakes, combine all the dry in ingredients and blend well. I add the vanilla beans at the very end, in the wet batter. Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour). Now, optionally, add the vanilla beans and blend well. Fill cupcake liners about 3/4 of the way with batter. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool and then frost. Store covered for a few days at room temperature, or the refrigerator for at least a week or so.

Very Vanilla Cupcakes (using coconut flour)

Cupcake Ingredients (makes 8 cupcakes)
1/2 cup of coconut flour
1/4 teaspoon of baking soda
1/4 teaspoon of sea salt
4 eggs
1/3 cup of oil or butter (coconut oil, ghee, or cooking oil)
1/2 cup of honey (or maple syrup)
1 tablespoon of vanilla extract
seeds from a vanilla bean (optional)
Method
Preheat your oven to 350°F/175°C.
For the cupcakes, combine all the dry in ingredients and blend well. I add the vanilla beans at the very end, in the wet batter.
Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour). Now, optionally, add the vanilla beans and blend well.
Fill cupcake liners about 3/4 of the way with batter.
Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool and then frost.
Store covered for a few days at room temperature, or the refrigerator for at least a week or so.