Ryza TropiCoco Cupcakes Recipes

Ingredients

• Wet Ingredients:
• 1 1/2 cups ryza vanilla
• 1 (19 ounce) can crushed pineapple with juice
• 1/2 cup coconut oil
• 1 tablespoon coconut oil, to grease muffin tins
• 1/2 cup turbinado raw sugar
• 1/2 cup agave nectar
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• Dry Ingredients:
• 1 1/2 cups gluten-free all purpose baking flour
• 1 cup brown rice flour
• 3 teaspoons gluten free baking powder
• 1 1/2 teaspoons xanthan gum
• 1/2 teaspoon celiac sea salt
•  
• Tropical Fruit Mixture:
• 2 ripe bananas, diced
• 1 cup macadamia nuts, cut in half
• 1 cup toasted unsulphured coconut
• 1/2 cup diced dehydrated unsulphured mango
•  
• Double Coconut "Butter":
• 1 cup coconut butter (not oil)
• 1/2 cup toasted coconut
• 1/4 cup agave nectar
• 1/4 cup ryza vanilla
• 1 pinch salt

Directions

1. Preheat oven to 350 degree F (170 degrees C). Grease muffin tins with coconut oil.
2. In a bowl mix together gluten-free all purpose baking flour and brown rice flour, salt, baking powder and xantham gum- set aside.
3. In a small bowl, melt coconut oil either in microwave or over a double boiler.
4. In a large bowl, using a hand mixer, whisk or mix on medium speed the coconut oil, raw sugar and agave nectar.
5. Whisk in/mix in the Ryza rice milk, then the crushed pineapple.
6. Slowly mix in the dry ingredients (in small amounts) to the wet mixture.
7. Fold in the macadamia nuts, mango, banana and toasted coconut.
8. Pour into greased muffin tins.
9. Bake at 350 for 55 minutes (45 minutes for mini muffins).
10. Allow to cool. Frost with double coconut butter.
11. Double Coconut "Butter": Using a hand mixer, whip all ingredients on high speed until smooth.
12. Frost on muffins when cooled.