Black Garlic Cupcakes (Gluten-Free & Dairy-Free)
Naturally Sweetened with Coconut Blossom Syrup
These unique and delicious Black Garlic Cupcakes have a deep, caramelized flavor, perfect for a healthier Special Day treat!
Ingredients (Makes 12 Cupcakes)
For the Cupcakes:
- ½ cup coconut flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- 4 large eggs (room temperature) (or flax eggs: 4 tbsp ground flaxseed + 12 tbsp water)
- ½ cup Tucan Holistic Coconut Blossom Syrup
- ¼ cup coconut oil (melted)
- 2 tsp pure vanilla extract
- ½ cup coconut milk
- 1 tsp apple cider vinegar
- 2 tbsp black garlic purée (for a deep, slightly sweet umami flavor)
For the Frosting:
- 1 cup coconut cream (chilled overnight)
- 2 tbsp Tucan Holistic Coconut Blossom Syrup
- 1 tsp vanilla extract
Instructions
Preheat & Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix Dry Ingredients: In a bowl, whisk together coconut flour, baking soda, baking powder, and salt.
Mix Wet Ingredients: In a separate bowl, whisk together eggs, coconut blossom syrup, melted coconut oil, vanilla, coconut milk, and apple cider vinegar. Then, mix in the black garlic purée until smooth.
Combine: Gradually mix the dry ingredients into the wet mixture until fully combined. Let the batter sit for 5 minutes to allow the coconut flour to absorb moisture.
Bake: Divide the batter evenly into the cupcake liners and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the cupcakes cool completely before frosting.
Make Frosting: Whip chilled coconut cream with coconut blossom syrup and vanilla extract until fluffy.
Decorate & Serve: Pipe the frosting onto the cupcakes and top with fresh berries, shredded coconut, or dairy-free chocolate shavings.