Pre-heat the oven to 350°F Place paper cupcake liners in two
12 cup muffin pans.
In a large bowl beat together the eggs and sugar with an
electric mixer on medium speed for 2 minutes. In a small bowl
whisk together coconut milk, canola oil, lemon juice, zest, and
In another bowl whisk together the flour blend, baking
powder, and salt. Alternately, add wet and dry ingredients in
2 batches to the egg mixture, beating just to combine each
Pour batter into prepared pans and bake until lightly golden
and a toothpick inserted in the center comes out cleanly,
15 to 20 minutes. Cool in pan for 5 minutes then transfer
cupcakes to a wire rack to cool completely.
Meanwhile, make frosting by beating together all ingredients,
except the coconut, until smooth and spreadable, using
additional sugar as necessary for consistency. Spread on
cooled cupcakes and sprinkle coconut on top
Gluten-Free Flour Blend:
Combine 2 cups rice flour, 2/3 cup
potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum.
Store in container with tight-fitting lid; stir before using.
Makes 3 cups.