Beautiful Mini Lemon-Strawberry Cake

A tiny cake, but with a big impact.  A nice, light lemon cake with a simple strawberry jam filling, topped with colorful marshmallow fluff frosting.  You could even go simpler, and leave off the frosting.  Just sprinkle with a little powdered sugar before serving.  This was lovely for Mother's Day!

It looks humongous in this picture, but this pretty cake is small and dainty - just 6" in diameter (a bit more with the frosting)

A lovely slice of strawberry-lemon cake, perfect for any celebration.

Beautiful Mini Lemon-Strawberry Cake - gluten free!

Makes one 6" cake with three layers

Jam: 
If you're making homemade jam, make it first so it can cool.  A high-quality store bought jam will work well, too.  For this cake, I made the following and used it to layer the cakes once it cooled.
In a small saucepan over medium heat, cook until starting to thicken (20-30 minutes):
~12 oz strawberries, washed, hulled, and finely diced
1/2 cup sugar
1/4 cup water

In a small bowl, mix together:
2-3 Tbsp cold water
2-3 Tbsp cornstarch

Slowly pour the cornstarch mixture into the strawberries, stirring constantly.  This will thicken up the jam nicely.  You can make this thinner or thicker, depending on your preference.  A thinner jam may run off the sides of your cake a bit.   
Pour thickened jam into a bowl and cover with plastic wrap to avoid a film forming on the top.  Let jam cool completely.   To speed this, you can place the bowl in a container of ice and put a baggie of ice on top of the plastic wrap.

Freshly made jam on the left, and speeding up the cooling process on the right.  Just make sure your bag of ice doesn't leak at all as the ice melts.

Lemon Cakes:
Preheat oven to 350 F.
Butter and line three 6" pans with parchment paper. I usually cut a circle for the bottom, then strips to line around the edges.

In a bowl, whisk together:
1/4 cup white rice flour
1/4 cup coconut flour
1/2 cup sugar
1/4 tsp baking soda
1/4 tsp salt
zest of 1 lemon

Add and whisk until smooth:
1/2 cup milk (lactose-free or dairy-free works great)
1/4 cup oil (I like avocado oil, but any light oil will work)
1 tsp vanilla
3 eggs
2 drops lemon essential oil (I like the DoTerra lemon oil for baking)

Divide batter between the three pans.  Bake at 350 F for about 14-16 minutes, until cakes are set in the middle.   Carefully remove from pans, removing parchment paper, too.  Let cool completely on a wire rack.

Lemon cakes, cooling.

Frosting: (this is the same as my favorite marshmallow frosting recipe)
In a mixer, beat together until light and fluffy (3-4 minutes):
1 cup butter, softened
2 1/2 cup powdered sugar
1 cup marshmallow fluff
1 tsp vanilla extract or vanilla bean paste


Assembling Cake: 
Once cooled, layer your cake with jam.  Then, spread a thin "crumb/jam" coating of frosting over the entire cake - this fills any holes and smooths out the sides.  Place the coated cake in the refrigerator to chill.

Layered with jam - you can see it was a bit runny, but it didn't make the cake soggy at all, so worked just fine! 

No problem if there are little bits of jam that end up sticking through, though it is best to try to get them covered up. After chilling and adding more frosting, this was completely hidden.

Divide the remaining frosting into four bowls.  Color the frosting, as desired.  I used a mixture of purple and pink coloring, adding amounts bit by bit using toothpicks, until I ended up with the colors I wanted.  (I left one as white, and the others shades of purple).  Place each color into a small, freezer ziploc (or icing bags).   Trim the corner off each to pipe.

Four bags of frosting in freezer Ziplocs - I find the freezer Ziplocs to be tough enough to squeeze without breaking while piping.  I've had issues with other styles.

Starting at the base of your cake, pipe 2-3 circles around the entire cake.  Use the back of a spoon to spread the frosting, flattening it a bit.  Pipe 2-3 circles of your next color.  Again, use the back of a spoon to spread the frosting.  Repeat with the final colors, until your cake is a beautiful gradient of color going up the cake to a pale top.  You'll end up with something that looks uniquely your own, but the gradual coloring changes make it so pretty.

You don't have to leave any frosting white -- you could make four colors, just make them complimentary, varying shades.  

I prefer this cake at room temperature, so the frosting stays soft, but you can always keep it in the refrigerator, removing it about 45 minutes - 1 hour before serving.   Enjoy!

Yummy, simple layers of lemon and strawberry! 

Gluten Free Mini Lemon Strawberry Cake Recipe by Successfully Gluten Free!

Wonderfully Decadent White Wedding Cake

This 4-tiered wedding cake I made for the most gorgeous Cape Cod wedding of my sister-in-law and her husband last summer was gluten-free, nut-free, and soy-free, and yet one of the most delicious, moist cakes ever!  As it's entering that time of year when weddings are plentiful, it seemed appropriate to post the recipe!!! The 2nd and 4th tier were made of a rich lemon sponge with strawberry frosting, and the 1st and 3rd tiers were made of a vanilla sponge with chocolate frosting.  Each tier was made up of four layers of cake, making it absolutely beautiful when sliced.  To decorate the cake, soy-free, gluten-free and nut-free sparkling sugar crystals were used around the top edges of each tier and fresh mint and fresh roses were added to create the cascading flower effect on the cake.  It smelled divine!
    Lemon shortbread cookies with key lime curd, mint chocolate chip cookies, mini cinnamon rolls and party-sized mint chocolate brownies recipes were also made and served at the wedding.  Pictures are included below!  Enjoy!!!

The cake, after being topped with fresh roses and fresh mint as decoration.  The entire cake smelled amazing from nearby - a blend of rose, mint and sugar.  

A wonderful picture of the wedding cake at dusk, taken by my husbands cousin, J. Beebe.

On the left: A lovely slice of lemon sponge with strawberry.  On the right: Vanilla sponge with chocolate.  A light layer of vanilla marshmallow fluff frosting coated the outside of all layers to bring it all together. 

The cake received rave reviews from everyone at the wedding!  I lost count of the number of people who came up and told me they rarely ate the cake at a wedding, but once they tasted this one, they ate the entire piece!  They couldn't believe it was possible to make such a cake, and be allergy-friendly, too!  Of course, you don't have to make all four tiers at home, but the recipe below would be equally perfect if you need to whip up a special cake for a birthday or another special occasion.  *For allergy-safety, I scrubbed the kitchen top to bottom several times before any cooking began, and used all my own pans, mixer, bowls, utensils, to avoid chance of contamination since I was using a kitchen other than my own.*

Wonderfully Decadent White Wedding Cake
Serves 100-120

Wedding cake layers:
I made 14", 11", 9" (was supposed to be 8"), and 5" cakes.  For each layer, you want to butter the bottom and sides (up to 2") of each cake pan. Next, line the bottom of the pan with a cut-out piece of parchment paper.  Using 2" strips of parchment paper, line around the outside edges of the cake pan.   Mix together the desired cake recipe and fill each cake pan with 1" of batter, smoothing around to fill the pan.   Bake in an oven at 350 F for 12-25 minutes, depending on the size of your cake.  If you make layers taller, you'll need a longer bake time.  I shake the cakes gently to make sure the centers are fully cooked.

You'll have to use your judgment in whisking together and baking layers.   I always mixed things together in smaller batches, to avoid any mistakes.  When filling pans, I would use one batch of cake batter to fill a 14" pan and part of an 8" pan.  I would use another batch to fill one 11" pan and two 5" pans.   If you're just making a single cake, you can use one batch to fill two 9" pans, then make another batch to fill another two 9" pans for a 4 layer cake.   Smaller cakes bake ~12-15 minutes, larger cakes bake ~23-25 minutes.  I aim for a pale brown cake.  You can see some cake layers cooling right side up and others upside-down (just depended on how I was able to get it out of the pan and how many cooling racks I had available to flip things over).   

Vanilla cake base recipe: 
Mix together with a whisk in a large bowl until smooth:
1/2 cup coconut flour
1/2 cup white rice flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup oil 
2 tsp vanilla bean paste (or extract)
6 large eggs

Pour into prepared pan and bake at 350 F until lightly browned and spongy.  For a 1" thick 9" cake pan, bake 15-18 minutes.  Recommended guidelines for bake times are mentioned above.  After baking, let cakes cool a few minutes in the pan before removing from pan to a cooling rack.  Remove parchment paper from cake and let cakes cool completely before frosting.

Lemon cake base recipe:
Mix together with a whisk in a large bowl until smooth:
1/2 cup coconut flour
1/2 cup white rice flour
1 cup sugar
1/2 tsp salt
1/2 tsp baking soda
1 cup milk
1/2 cup oil
1/2 tsp vanilla extract
2 Tbsp fresh orange zest (I like to use organic oranges and scrub them well)
2 tsp lemon zest (I like to use organic lemons and scrub them well)
9-18 drops lemon essential oil (I love the Doterra oils best for cooking)
6 large eggs

Pour into prepared pan and bake at 350 F until lightly browned and spongy. For a 1" thick 9" cake pan, bake 15-18 minutes.  Recommended guidelines for bake times are mentioned above.  After baking, let cakes cool a few minutes in the pan before removing from pan to a cooling rack.  Remove parchment paper from cake and let cakes cool completely before frosting.

Let cakes fully cool, then fill/frost with either chocolate marshmallow frosting (for vanilla sponge) or strawberry frosting (for lemon sponge).

Chocolate marshmallow frosting: 
Beat in a mixer until fluffy and smooth:
1 cup butter, softened
1/2 cup cocoa powder
2 cups powdered sugar
1 - 2 tsp vanilla extract
1 - 2 cup marshmallow fluff

Strawberry frosting:
Beat in a mixer until fluffy and smooth:
1 cup butter, softened
4 cups powdered sugar
2 tsp milk
6 Tbsp high quality jam (with strawberry bits in it)
2 tsp vanilla extract
2 cups marshmallow fluff

Place bottom cake layer in the middle of a cardboard serving platter.  I like to put a dollop of frosting in the center of a layer and carefully spread to the outer edges.  Carefully place the next layer on top of the frosting.  Repeat with each layer, until you have your 4 layers stacked neatly on top of each other.  For my large 14" cake, one batch of strawberry frosting only filled 1 1/2 layers, as you can see here.

The 14" lemon sponge being filled with strawberry frosting.  It took 2 1/2 batches of strawberry frosting to fill this huge tier.   

I prefer to not over-fill cakes, and instead aim for a thinner filling of frosting.  Once you've filled and stacked the layers, then spread the frosting around the outside edges of the cake until it's smoothed, adding a little extra where needed to get a smooth look.  Be generous around the outside edges of the cake now, so you don't have to use as much to frosting the outside of your cakes later.

The 11" vanilla sponge being filled with chocolate marshmallow frosting, ready to chill. 

The 9" lemon sponge filled with strawberry frosting, and ready to have the outside smoothed out.

Once cakes have been filled and outer edges smoothed, place them in a refrigerator to chill for 30-60 minutes, as shown in this picture:

If you are making these in advance (a few weeks is fine for a bigger wedding cake), once the cakes have chilled a bit, you can place them in the freezer just until the outer edges are hardened.  Then, you can wrap each cake in several layers of plastic wrap, making sure the plastic wrap is firm to the surfaces of the cake.  Then, wrap the entire cake in aluminum foil, and finally wrap it all completely in plastic wrap one more time.  This will help eliminate any condensation build-up when you're defrosting the cakes.

Cakes in the freezer to chill before being wrapped in plastic wrap, foil, and another layer of plastic wrap.  They were then frozen for several days leading up to the wedding. 

If you have chilled cake(s) in the refrigerator, you can make frosting below and frost them straight from the refrigerator.  If you have frozen the cake tiers, then on the morning of the wedding, remove cakes from freezer and place on counter 2 hours.  Wipe off condensation with paper towel every 30 minutes.  After two hours, remove the outer layer of plastic wrap and the aluminum foil, leaving the inner layers of plastic wrap firmly attached to the surface.  Let the cakes fully thaw (another 1-3 hours, depending on the width of your cake.), continuing to wipe off any condensation build-up. 

Final Decorating!!!
Prepare frosting of your choice OR use my favorite vanilla marshmallow frosting recipe, below.  Begin by frosting the outer sides of the cakes with a thin layer of frosting first, in case of any crumbs, and then add extra frosting and smooth the tops and sides of the remainder of the cake.   Don't worry about piping around the bottom edges of the cake until it is arranged/set up.

Vanilla Marshmallow Frosting for Frosting/Decorating White Wedding Cake:

Beat thoroughly until light and fluffy:
2 1/2 cups powdered sugar
1 cup butter
1 cup marshmallow fluff
1 tsp vanilla extract

I made 6-7 batches of vanilla marshmallow frosting for this 4-tiered wedding cake.  You don't need to bother cleaning the mixing bowl between batches.  Just beat until fluffy, and put frosting into a large metal bowl, keeping it covered with plastic wrap while you beat the next batch.  It goes pretty quickly this way.

5" tier, sprinkled around the edges with decorative sugar (make sure to check if you have a soy allergy, I only found one brand was safe to use)

9" tier was covered and just used a simple decorative edged scraper to finish.

11" tier was coated and similarly finished to the 5" tier.

White dowels were cut and inserted into the cake to hold up each layer. (Personally, I'd recommend just buying the pre-cut dowels and hoping for the best height-wise. Cutting even dowels is quite tricky.).  Once the cakes were carefully set in place, the bottoms of each tier were decorated with additional piped vanilla marshmallow frosting.  The only tier not getting this extra bit of piping was the 9", because the board was meant for an 8" cake and so didn't leave enough room on the edges for the piping.  It worked out perfectly once roses/mint were added, and no one noticed. 

Freshly trimmed roses and trimmed pieces from fresh peppermint plants were used to decorate the cake.  Using food-friendly fresh flowers and mint work perfectly because the pieces could be stuck directly into the frosting/cake, until firmly attached.  The mint was trimmed earlier in the day and kept fresh in water.  I'd dry the edges before inserting into the cake.  The roses were cut off the rose bushes a few hours before placing on the cake.   The flowers were placed atop the cake during cocktail hour (aka, as last minute as possible).  It looked fabulous all evening!

Mint sprigs were stuck directly into the cake in a cascading manner.  Then, roses were placed throughout, creating a garland-style effect.  Sprigs and roses were just stuck in, using stems to hold them in place. The benefit of using food-safe, fresh, edible decorations.  And, my dress for the wedding matched the cake! 

The final cake with cascades of fresh mint and roses! It stayed in an air conditioned location as long as possible, then was moved outside shortly before guests were going to enter the eating areas.

The lemon-strawberry/vanilla-chocolate cake ready to be admired - then eaten!  The table was decorated with candles and sea glass.  There was a glass for the bride's bouquet set nearby.  We lucked out with matching roses in the bouquet and on the cake! 

Extra Desserts: 
Alongside the wedding cake, we also served additional gluten-free, soy-free, and nut-free desserts!  They were happily devoured as everyone danced the night away in celebration.

My daughter (6) and son (11) each helped whip up these desserts - we made a double-batch of each:

1. lemon shortbread cookies with key lime curd piped on top (made with fresh lemons and key lime juice)
     --The key lime curd was made the evening before the wedding, then piped on in the morning.  The topped cookies were kept on platters in the refrigerator until serving.

2. mint chocolate chip cookies (made with soy-free, nut-free chocolate chips)
      --These were made in advance and frozen.  They were plated the day of the wedding, and kept on the counter covered with plastic wrap until being served. 

3. mini cinnamon rolls (drizzled with frosting on the day of the wedding)
     --These were made in advance and frozen.  They were plated and allowed to thaw an hour before frosting the morning of the wedding, then kept loosely covered until .  

4. party-sized mint chocolate brownies (served in triangle shapes)
     --These were made in advanced, cooled, sliced, and then frozen in flat layers.  They were plated the morning of the wedding and kept covered in the refrigerator until serving.  (One of my all-time favorite brownies)

A few trays of cooling mini cinnamon rolls and lemon shortbread cookies.  Can you believe a six year old helped with these?  She was an expert cookie scooper.

My son, happy he could help with some of the cooking for the big wedding - we made mint chocolate chip cookies, mini cinnamon rolls, and party-sized mint chocolate brownies. A happy morning! 

Cooling mini cinnamon rolls, mint chocolate chip cookies, and a tray of mint chocolate brownies. Yum!

A final picture of the wildly successful cake - just for fun.  

Salted Caramel Frosting - made with homemade caramels

A wonderfully tasty salted caramel frosting - made with fresh, homemade caramels/sauce.  It's tasty with vanilla or chocolate cake.

Salted Caramel Frosting over cake made with my Vanilla Cupcake recipe. 

Salted Caramel Frosting: 

Make a small batch of homemade caramels:
Homemade Caramels: 

Butter one 8"x8" pan.

In a medium-sized saucepan over medium heat, combine:
2 Tbsp butter
3/4 cup whipping/heavy cream
1 cup brown sugar
1/4 cup light corn syrup
pinch salt, plus an extra pinch (or two good cranks with a salt grinder)

Cook until caramel reaches ~225-230 F on a candy thermometer.  Immediately remove from heat and mix in:
3/4 tsp vanilla bean paste OR vanilla extract

Pour caramels into buttered 8 x 8 pan and set on wire rack to cool.  You can make the frosting while these are still warm, but not hot.

Mix together, heating briefly briefly, if caramels have been allowed to cool. (You can heat 30 - 60 seconds in the microwave)
1/2 pan caramels (with an extra crank/pinch of fresh ground salt, heated to 225-230 F)
1/2 cup whipping/heavy cream

You'll want the caramel mixture to be a bit warm, but not hot, for it beat well into the other ingredients.

Beat in a mixer, starting slowly and building to medium to medium-high speed:
1 cup salted butter, softened
2 - 3 cups powdered sugar
2 tsp vanilla extract
caramels & whipping cream, from above

Let frosting beat for 2-3 minutes, then add extra powdered sugar to reach desired consistency.    You'll want it nice and fluffy, but not runny and not stiff.  It's okay if there are chunks of caramel that get stuck to your beaters - just leave them out when you're using the frosting (though you can eat them).  If you beat this A LOT, then you'll end up with a very fluffy frosting, thanks to the added whipping cream.

Very well whipped frosting.

This frosting tastes amazing on vanilla cupcakes.  It has a flavor reminiscent of penuche fudge (my favorite).  And, it is perfect in a chocolate layer cake, or on top of chocolate cupcakes, too! 

Chocolate Frosted Sugar Cookies!

I'm always looking for tasty, easy cookies that can be whipped up for special occasions.  These are a perfect hit - the chocolate version of my favorite frosted sugar cookies. These are a perfect, easy treat to whip up for Valentine's day!  Enjoy!!!

Chocolate frosted sugar cookies, ready for Valentine's Day!

Chocolate Frosted Sugar Cookies!
Makes ~20 cookies (fewer for larger cookies, more for smaller cookies)

Preheat oven to 375 F.  Line cookie sheets with parchment paper or silicon liner.

In a large bowl, whisk together:
1 cup Kristin's Gluten-Free Flour Mix
1/2 cup cocoa powder (a lighter one is best)
1 1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp cream of tartar

Beat in a mixer until fluffy:
1/2 cup butter, softened
3/4 cup powdered sugar

Add, mixing until evenly combined:
1 egg 
1 tsp vanilla extract or vanilla bean paste

Add dry ingredients to wet ingredients and mix until smooth.  Roll out dough between two pieces of plastic wrap until ~1/4" - 3/8" thick.  Cut shapes as desired with cookie cutters.

3" cookies ready for baking.

Place cookies 1-2" apart on parchment paper-lined pan.  Bake at 375 F for ~6-8 minutes.  These cook very quickly and are nice and soft.  If you want them crispier, you can cook them an additional 1-2 minutes.

Cookies after 7 minutes of cooking.

Let cool on cooling rack and then top with the Chocolate Marshmallow Fluff Frosting.  Top with sprinkles, if desired.  Enjoy!!!

Chocolate frosted cookies with Valentine sprinkles.

Christina's Fabulous Gluten Free Texas Sheet Cake!

This is my friend Christina's wonderful, fabulous, delicious chocolate Texas Sheet Cake recipe!  She is a fabulous cook who's husband was diagnosed with Celiac, so she's been working to whip up delicious recipes ever since.  Christina put together this awesome recipe and kindly said she'd be happy for me to share it on my blog.  Thank you Christina!!! This is a great cake to add to your family favorites list! Enjoy!

I have written the recipe with ingredients incorporated alongside the directions, but I'll provide a full list of ingredients at the end of this recipe for those that prefer that.  

A delicious slice of Chocolate Texas Sheet Cake! 

Christina's Fabulous Gluten Free Texas Sheet Cake! 
Serves ~15-20 (depending on how you slice it, can be more or less)

Preheat oven to 350 F.  Line a cookie sheet with parchment paper, then butter edges (OR butter entire cookie sheet).

Melt in a small saucepan over medium to medium-high heat:
1 cup butter

Add, then bring to a boil and let boil for 30 seconds, stirring til very smooth:
1/3 cup cocoa powder
1 cup boiling water

Remove chocolate mixture from heat and set aside.

In a large bowl, mix together: (It's important to mix dry ingredients first in GF cooking to avoid lumps)
3/4 cup brown rice flour
3/4 cup white rice flour
1/4 cup cornstarch OR arrowroot starch
2 Tbsp potato starch
2 Tbsp tapioca starch
1 tsp xanthan gum
1/4 tsp salt
2 cups sugar

Mix chocolate mixture into flour.

In a medium bowl, combine (this will start expanding because of the baking soda):
1/2 cup buttermilk (OR 2 Tbsp apple cider vinegar plus milk to equal 1/2 cup, let rest a few minutes to thicken)
2 eggs, beaten
1 tsp vanilla
1 tsp baking soda

Mix buttermilk/egg mixture into the flour/chocolate mixture above.

Pour onto your prepared cookie sheet and spread evenly.

Texas sheet cake - ready to pop in the oven. 

Bake at 350 F for 25 minutes.

Remove from oven and place on a cooling rack.  Immediately begin preparing frosting so you can pour it on while the cake is still warm.

Fresh cake out of the oven. 

Frosting
In a small saucepan, melt over medium to medium-high heat:
3/4 cup butter

Add and let bubble/boil for 30 seconds:
1/3 cup cocoa powder

Remove from heat and add:
5 Tbsp milk
1 tsp vanilla extract or vanilla bean paste

In a larger bowl, mix until smooth:
2 3/4 cup powdered sugar
chocolate/milk/butter mixture from above

You want your frosting to be a consistency that it can be easily poured.   Pour evenly over warm cake, smoothly gently, if necessary.

Texas Sheet Cake with shiny sheen of delicious frosting on top.

Let cool, then slice and enjoy!!!

A slice of cake, ready to inhale! 

Full ingredient list for cake: 
1 cup butter
1/3 cup cocoa powder
1 cup boiling water
3/4 cup brown rice flour
3/4 cup white rice flour
1/4 cup cornstarch OR arrowroot starch
2 Tbsp potato starch
2 Tbsp tapioca starch
1 tsp xanthan gum
1/4 tsp salt
2 cups sugar
1/2 cup buttermilk (OR 2 Tbsp apple cider vinegar plus milk to equal 1/2 cup, let rest a few minutes to thicken)
2 eggs, beaten
1 tsp vanilla
1 tsp baking soda

Frosting ingredients:
3/4 cup butter
1/3 cup cocoa powder
5 Tbsp milk
1 tsp vanilla extract or vanilla bean paste
2 3/4 cup powdered sugar

Delicious Vanilla Cupcakes (colorful or plain)

Wintertime means birthdays galore around here.  These are some of our favorite vanilla cupcakes to whip together for celebrations (unless someone wants chocolate, lemon, pumpkin spice, caramel-filled, etc.).   These have been a hit whenever and wherever I've taken them.  They also made an appearance at my brother's gluten-free wedding reception, where they served as the backdrop for all the leftover frosting flavors we had after finishing other cupcakes.  Theses particular cupcakes are moist and rich, thanks to the coconut flour.  I love them best paired with my marshmallow frosting.  Enjoy!

White & pink swirled marshmallow fluff frosting, with tops dipped in pink sugar.  A little girl's 5th birthday only happens once! 

What to do with a little extra chocolate marshmallow fluff frosting?! Top delicious vanilla cupcakes, of course! 

Delicious Gluten-Free Vanilla Cupcakes
Makes 18

Preheat oven to 350 F.  Line 18 cupcake cups with paper liners.

Mix together in a bowl:
1/2 cup coconut flour
1/2 cup white rice flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp salt

Mix in until smooth:
1 cup milk
1/2 cup oil 
2 tsp vanilla extract (or vanilla bean paste)

Add and mix in until smooth:
6 eggs

The batter will be runny. This is okay because coconut flour absorbs a lot of liquid while cooking.
Fill each cupcake liner 3/4 full.

Bake at 350 F for 15-20 minutes, until lightly golden brown.

Let cool on a wire rack.  Then top with my favorite marshmallow fluff frosting OR my favorite chocolate marshmallow frosting. 

Filled them halfway with plain batter, then dropped spoonfuls of purple in the center.

Purple was followed by pink, for a crazy cupcake surprise inside for the kids! 

They looked a little odd without frosting, but the kids absolutely loved the colorful insides.  I think I'll swirl them a bit next time.

Not as exciting, plain vanilla cupcakes - ready for frosting!

The almost 2 year old - tempting herself by trying to grab the cupcake on the end despite mom repeatedly telling her not to touch it.

The birthday girl herself!  Winter hats and curly hair = wintry chaos.  These colorful cupcakes were a huge hit at school!