Vanilla Coconut Flour Cupcakes

Ingredients

For 10 servings

• •6 large eggs, cracked into a bowl and whisked to combine
• •0.66666668653488 tasse sugar
• •0.5 tasse vegetable oil
• •2 c. à café gluten-free vanilla extract
• •0.5 c. à café salt
• •2 c. à soupe milk
• •0.5 tasse King Arthur Coconut Flour
• •1 c. à café baking powder

Method

1. 1.Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position. Line a 12-cup muffin pan with 10 paper liners; grease the liners for guaranteed crumble-free cupcakes.
2. 2.Beat together eggs, sugar, oil, vanilla, and salt in a large bowl. Add milk; whisk until smooth. Sift together coconut flour and baking powder in a separate bowl. Add flour mixture to egg mixture; stir to combine. Divide batter among the prepared liners, filling each 3/4 full.
3. 3.Bake in the preheated oven on the center rack until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes,
4. 4.Allow cupcakes to cool in the pan for 5 minutes, then turn them out onto a wired rack to cool completely. Frost cooled cupcakes with your favorite frosting.