chocolate cupcakes, coconut chocolate cupcakes, organic cupcakes, red white and blue cupcakes, 4th of july

Ingredients

Preheat oven to 350F

  • 1 1/2 cup organic all purpose flour
  • 1/4 cup organic coconut flour
  • 2 cups organic cane sugar
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon aluminum free baking powder
  • 1 teaspoon sea salt
  • 2 organic cage free eggs
  • 1 cup organic milk
  • 1/2 cup organic coconut oil
  • 1 cup boiling water
  • organic blueberries
  • organic strawberries
  • natural whip cream

red white blue cupcakes, coconut chocolate cupcakes, organic cupcakes, 4th of july food, coconut cupcakes

Step 1: Combine Dry Ingredients

In a large bowl, combine flours, sugar, cocoa, baking soda, baking powder, and salt.


red white blue cupcakes, chocolate coconut cupcakes, coconut cupcakes, chocolate cupcakes, organic cupcakes

Step 2: Beat Wet Ingredients

In a mixing bowl, beat eggs, milk, coconut oil.


red white blue cupcakes, chocolate cupcakes, coconut cupcakes, organic cupcakes

Step 3: Mix Dry and Wet Ingredients

In the mixer, using a spoon slowly add the dry ingredients slowly to the wet ingredients. Do not pour the dry ingredients in.


red white blue cupcakes, chocolate cupcakes, coconut cupcake, organic cupcake

Step 4: Add Boiling Water

Boil the 1 cup water and then slowly add to the mixture and beat on speed 2. The coconut oil will now melt into the mix.


red white blue cupcake, coconut cupcake, chocolate cupcake, organic cupcake

Step 5: Pour into Cupcake Liners

Pour mixture into cupcake liners filling 3/4 of the way. I find it easier to pour batter in a large (glass since mixture is warm) measuring cup with a spout and then pour into the liners. Bake for 25-30 minutes at 350. After cupcakes have cooled completely add the whip cream and fruit. Be sure to keep cool and eat immediately to prevent melting.


red white blue cupcakes, coconut cupcakes, chocolate cupcakes, organic cupcakes

Red White and Blue Coconut Chocolate Cupcake Recipe

Preheat oven to 350F

Ingredients

  • 1 1/2 cup organic all purpose flour
  • 1/4 cup organic coconut flour
  • 2 cups organic cane sugar
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon aluminum free baking powder
  • 1 teaspoon sea salt
  • 2 organic cage free eggs
  • 1 cup organic milk
  • 1/2 cup organic coconut oil
  • 1 cup boiling water
  • organic blueberries
  • organic strawberries
  • natural whip cream

In a large bowl, combine flours, sugar, cocoa, baking soda, baking powder, and salt. In a mixing bowl, beat eggs, milk, coconut oil. In the mixer, using a spoon slowly add the dry ingredients slowly to the wet ingredients. Do not pour the dry ingredients in. Boil the 1 cup of water. Slowly add the boiling water to the mixture and beat on speed 2. The coconut oil will now melt into the mix. Pour mixture into cupcake liners filling 3/4 of the way. I find it easier to pour batter in a large (glass since mixture is warm) measuring cup with a spout and then pour into the liners. Bake for 25-30 minutes at 350. After cupcakes have cooled completely add the whip cream and fruit. Be sure to keep cool and eat immediately to prevent melting.