Vanilla Cupcakes with Chocolate Icing

Cooking With Kids

Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In vanilla cupcakes with chocolate icing, sifted coconut flour, sea salt and baking soda are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.

Prep: 15 min
Servings: 12
Difficulty: Medium

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What to know about Vanilla Cupcakes with Chocolate Icing

Individual vanilla bites with a shiny chocolate glaze—soft little cakes with a spongy, airy crumb, balanced sweetness, and a bold vanilla aroma. Gluten-free and dairy-free, easy to bake with kids; perfect for birthdays, party treat boxes, or an afternoon indulgence.

Timing: 40 min
Serves: 12
Dietary notes: Cooking With Kids, Peanut-free, Sesame-free, Nut-free

Before cooking, check ingredient labels and cross-contact risk for your dietary needs.

This is not medical advice. For allergies or dietary restrictions, always confirm with your healthcare provider.

Instructions

Servings:12

1Heat the oven to 175 degrees Celsius.
2In a bowl, mix the coconut flour, salt and baking soda.
3In a separate bowl, beat the egg whites, oil, agave liquid and vanilla extract until the mixture is smooth.
4Gradually add the dry mixture into the wet, and mix until the mixture is uniform.
5Pour the mixture into mini cake moulds, filling each one to 2/3.
6Bake for 20-25 minutes, or; it is ready when a toothpick comes out dry.
7Leave the cakes to cool completely before adding the chocolate coating.