International Women’s day!

March 8th. A very special date to commemorate women, but I think we should celebrate life everyday in all its forms: women, children, men, nature in general. We humans are incredible beings capable of amazing things and we should use it for good. To create a better society that respects human rights no matter what we look like, what religion we practice, our politic orientation, our sexual preferences or gender. Through history, women have demonstrated great value, kindness, intellect and hard work, but even today, society doesn’t seem to appreciate it and give it the importance it has. 

To all women out there: nurses, doctors, farmers, mothers, teachers, sellers, designers, politician, police officers, astronauts, scientists, students, keep your head high, the good work, the kindness and the great heart you have. You inspire the new generations and will serve as foundation to a better tomorrow.

I have met incredible women in my life, from many different countries and occupations, and it amazes me all the things we can do if we are determined to achieve them, even when the world seems to disagree with us. I actively encourage girls and women to work hard and show what we are capable of and show to whoever wants to shut us down, that we are invincible. 

So after this introduction, i would like to continue with the recipe of the week, which I took to the Lab to share with all the girls. Coconut cupcakes topped with vanilla cream cheese frosting and finely shredded coconut. This time instead of using wheat flour, I went for the gluten-free option and used chickpeas flour and cassava flour. This change in formulation will also add a singular but nice flavor to the cupcakes. This recipe yields 12-15 cupcakes. Hope you enjoy it.

Ingredients

Cupcakes

• 1 cup cassava flour
•  ¼ cup chickpeas flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (1 stick/115 g) unsalted butter, softened
• 1 cup (200 g/7 oz) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup (120 ml) canned coconut milk
• ½ cup unsweetened shredded coconut

Frosting

• 1 tbsp Cream cheese
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1-2 cups sweetened shredded coconut, for topping

Instructions

1. Preheat oven to 350 F/180 C. Line a muffin pan with cupcake liners. Set aside.
2. In a medium bowl, sift together flours, baking powder, and salt. Set aside.
3. Beat together butter and sugar on medium speed until light and fluffy, about 3 min. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time. Beat in vanilla extract. With the mixer on low-speed, add half of the dry ingredients, followed by the coconut milk, and beat until combined. Add the other half of the dry ingredients and beat only until combined. Do not over mix. Using a spatula, gently fold in shredded coconut.
   

   

   

   

   
4. Divide batter evenly between liners (about ¾ full). Bake for 18-20 min, until a toothpick inserted into the center comes out clean.
5. Allow cupcakes to cool in the pan for 10 min, then remove and let them cool completely on a cooling rack.

For the frosting: Beat the cream cheese on medium-high speed, then add sugar and vanilla. Keep adding sugar until you get the desirable consistency. Frost cupcakes and cover with shredded coconut—as much as you like!