I offered to bring dessert the other night to a friend’s place. I suggested cupcakes since I am in experimentation baking mode lately. Then I was reminded … one of them doesn’t like chocolate. There goes my standby cupcake recipe.
So, time to get creative.
I wanted to make a white cake recipe for a while but like always, I just need a bit more adventure in the kitchen. Plain vanilla just isn’t what I felt like.
- 1 cup brown rice flour
- ½ cup tapioca starch
- ½ cup coconut flour
- 2 teaspoons xanthan gum or guar gum
- ¾ cup sugar
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 2 tablespoons grapeseed oil
- ¼ cup unsweetened apple sauce
- 19 ounce can crushed pineapple (in pineapple juice), blended until mostly smooth
- Preheat oven to 350F.
- Combine all dry ingredients in a medium bowl.
- Beat grapeseed oil and applesauce together and add to dry ingredients.
- Add in blended pineapple and juice.
- Stir until combined.
- Measure into medium-sized cupcake papers.
- Bake in preheated oven for 15-20 minutes until tested done and golden brown.
- Let cool 5 minutes in muffin tin, then remove to wire rack to cool completely before frosting.
I frosted these with Toasted Coconut Frosting.
The first time I made these I left the crushed pineapple in juice as it comes in the can. The flavor was just great but I found the pineapple had a tendency to sink to the bottom of the cupcake and caused it to be extra moist on the bottom. Blending the pineapple helps get that flavor distributed through the whole cupcake, I think.