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.