How to make the ultimate cupcake, meatloaf style

You may have noticed that we’re on the same page about cupcakes.

They’re a classic comfort food, a family favorite and a great way to eat and bake.

They also are a great choice for those with allergies or intolerances.

But it’s not just the taste that makes a cupcake a favorite.

There’s also the texture.

These soft, fluffy cupcakes have a rich, buttery flavor that will melt in your mouth and keep you full for hours.

You can use them as a topping for a cake or to serve as an ingredient for a dessert.

Here’s how to make a savory cupcake for an allergy-friendly family.


Preheat oven to 350 degrees F. Cut up a large piece of cake or a small loaf of bread and lay it on a parchment paper lined baking sheet.

Spread with melted butter.

Sprinkle with 1/2 cup of shredded coconut.


Bake for 15 minutes, or until golden brown.


Remove and set aside.


Meanwhile, melt the coconut oil in a large saucepan over medium-high heat.

Add the cinnamon and sugar and cook, stirring constantly, for 1 minute.


Add coconut cream and mix with a wooden spoon until it becomes thick and creamy.


Slowly add in the egg and whisk until smooth.


Place the cooled cupcake mixture on a baking sheet and spread it with a spatula to coat.


Bake in the oven for 30 minutes, until golden, and the edges have set.


Remove from oven and set on a wire rack to cool.


For an extra flavor treat, top with a drizzle of cream cheese frosting.


Serve with your favorite toppings or enjoy as a snack.