I had some extra gluten-free vanilla cake mix and coconut from Bob’s Red Mill, so I doctored up these yummy cupcakes for the bake sale. One guy bought one, ate it, and then came back to say, “That was like a pineapple party in my mouth!”
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
- 3 tbsp flax seeds (ground) plus 6 tbsp filtered water, or 3 eggs
- 1/2 cup water (filtered or spring) (or amount package directs)
- 1 package vanilla cake mix (gluten-free)
- 1/2 cup pineapple chopped
- 1/2 cup coconut (flakes, unsweetened) divided
- 1/2 cup coconut cream melted
- 1/4 cup pineapple juice
- 12 pieces pineapple chunks
- Preheat the oven to 325F. Line 12 muffin cups with liners and spray with cooking spray.
- Drain the canned pineapple chunks, then chop up enough pieces to make 1/2 cup. (Use water-packed pineapple or fresh pineapple chunks.)
- If you are starting with whole flax seeds, put them (dry) in a blender or spice grinder and grind them into meal. Pour the flax seeds and the water into your mixing bowl and let sit for 5 minutes. Add the next five ingredients and mix using a whisk, stand mixer, or hand mixer until well blended and whipped up.
- Use a scoop or measuring cup and fill the tins 3/4 full. Smooth the tops as best you can. (Gluten-free flour doesn't always rise and form as well as regular flour, so create the shape you want before baking.)
- Gently press one pineapple chunk (point down) into the center of each cupcake and add some flaked coconut around it, pressing it gently into the top of the batter so it sticks.
- Bake for 20-25 minutes, testing for doneness with a toothpick. Allow to cool in the pan (on top of a wire rack) for about 10 minutes, then remove from the pan, placing on the wire rack to cool completely.
- 306 calories
- 4 g fat
- 2 g saturated fat
- 0 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 442 mg sodium
- 24 mg potassium
- 42 g carbohydrate
- 2 g fiber
- 24 g sugars
- 1 g protein
- 6 Weight Watchers Points Plus