Gluten-free coconut cupcakes with strawberries and bananas - a light and fluffy treat for any occasion.
Ingredients:
0.5 cupunsalted butter, at room temperature
1cupwhite sugar
2 large eggs, at room temperature
1teaspooncoconut extract
1.5 cups gluten-free all purpose baking flour
1.5 teaspoons baking powder
0.5 cupcoconut milk
1pintstrawberries, hulled and sliced
1banana, sliced into 12 rounds
Instructions:
Preheat the oven to a toasty 350 degrees F (175 degrees C) and outfit 12 muffin cups with paper liners.
In a bowl, use an electric mixer to whip butter until smooth and creamy. Incorporate sugar and continue beating until light and fluffy. Add eggs one at a time, ensuring each is well mixed into the butter mixture. Stir in coconut extract until fully combined.
Combine flour, baking powder, and salt in a separate bowl. Mix 1/3 of the flour mixture into the creamed butter on low speed until just combined. Pour in half of the coconut milk and mix on low speed until incorporated. Stir in another 1/3 of the flour mixture, then add the remaining coconut milk, followed by the last 1/3 of the flour mixture, mixing until just combined.
Fill each muffin cup by spooning 2 tablespoons of batter, topping with 1 strawberry slice, adding 1 tablespoon of batter, topping with a banana slice, and filling the cup with batter.
Bake in the oven until a toothpick inserted in the center comes out clean, about 15 to 20 minutes.