One Bowl Yum-Yum Cupcakes (oil and dairy free!)
User Reviews
5
2 reviews
Excellent
One Bowl Yum-Yum Cupcakes (oil and dairy free!)
Report
These One Bowl Yum-Yum Cupcakes are supremely moist without the need for any oil or dairy! They’re topped with a coconut whipped cream that’s simply divine.
Share:
Ingredients
For the Cupcakes:
- 2 cups all-purpose flour
- 2 tsp baking soda
- ¼ tsp table salt
- 1 1½ cups granulated sugar
- 2 egg large
- 2 cups pineapple crushed, with juices
- 1 tsp vanilla extract pure
For the Coconut Whipped Cream:
- can coconut milk 15 oz, found in the Asian aisle of grocery stores, full-fat
- 3 TB powdered sugar more if you prefer it sweeter
- 1 tsp vanilla extract pure
Instructions
- For the Cupcakes
- Preheat oven to 350F, with rack on lower middle position. Grease muffin pans.
- In a large bowl, hand-whisk together the flour, baking soda, salt, and sugar until well combined. Add eggs, pineapple with juices, and vanilla extract. Hand-whisk just until incorporated; do not over-mix.
- Use a rubber spatula to evenly distribute batter evenly into the greased muffin pans, filling them almost all the way up, with about 1 cm room at the top. Bake 20 minutes or just until a toothpick inserted in center comes out with a few crumbs attached. Let cool at room temp before serving. Cupcakes keep well wrapped airtight at moderate room temp.
For the Coconut Whipped Cream:
- Chill can of coconut milk in fridge overnight. Place large mixing bowl and beaters (of electric mixer) in freezer 10 minutes before making the recipe.
- Carefully transfer the firm top layer of coconut cream that solidified in the can of coconut milk, into the chilled mixing bowl. Be careful not to include any watery liquid. Either reserve the clear liquid for smoothies or discard it.
- At high speed, whip solidified coconut cream about 3 minutes, just until it becomes smooth and fluffy, with soft peaks. It will not increase in much volume, but it will taste fluffy and light. On low speed, gently mix in the powdered sugar and vanilla extract, 5-10 seconds. Frost as desired. (Best used immediately, but leftover whipped cream can be kept airtight in fridge for a day or two and briefly re-whip to use.)
Nutrition Information
Show Details
Calories
135kcal
(7%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.2g
(1%)
Trans Fat
0.001g
(0%)
Cholesterol
12mg
(4%)
Sodium
99mg
(4%)
Potassium
62mg
(1%)
Fiber
0.4g
(2%)
Sugar
19g
(38%)
Vitamin A
26IU
(1%)
Vitamin C
2mg
(2%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cupcakes
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 12mg | 4% |
| Sodium | 99mg | 4% |
| Potassium | 62mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 19g | 38% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
