Grain-Free Twinkie Cupcakes

I want to share with you this yummy, grain-free, coconut flour recipe. A mock “twinkie” recipe for people who can’t (or won’t) eat the real thing. This recipe comes from my Grain-Free Desserts e-book, which is my favorite of all of my e-books because it’s so darn cute. 😉 I hope you like this recipe!

 

Grain-Free Twinkie Cupcakes

Ingredients

cupcakes:

5 eggs, separated

1/3 cup butter, melted

1/3 cup honey

1 1/2 TBS vanilla extract

1 1/2 TBS lemon juice

1 tsp baking soda

1/4 tsp sea salt

1/2 cup coconut flour

filling:

3 egg whites

1/3 cup honey

Method

• Fill 12 muffin cups with unbleached liners and set aside.

• Preheat oven to 350 degrees.

• In the bowl of an electric mixer, whip the egg whites until stiff peaks form. Gently pour

the egg whites into another dish and set aside.

• In the same bowl (of the electric mixer), combine the egg yolks, melted butter, honey,

vanilla and lemon juice.

• Sprinkle in the baking soda, sea salt and coconut flour and mix until fully combined.

• Use a rubber spatula to fold in the egg whites just until combined.

• Pour batter into prepared muffin cups and bake for about 20 minutes, until a

toothpick comes out clean. Let cool.

• To make the filling, whip the egg whites in the bowl of an electric mixer until stiff. Add

in the honey and whip again until stiff.

• When cupcakes are cooled, use a 1/4 tsp to scoop out a hole in the middle of the

cupcake, leaving the bottom of the cupcake intact.

• Use a spoon to carefully fill the holes with the whipped egg white mixture, leaving a

little dollop on top of the cupcake.