Vanilla Cupcakes (Kaufmann Diet Friendly)

If you thought about following the Kaufmann diet or any candida or anti-mold diet, you probably never thought vanilla cupcakes would be on the menu!  In my video below, my son and I will show you how to make them and I’ll also share how Bob and I met, which I believe was divine intervention!

Video: How To Make Vanilla Cupcakes

If you are following the Kaufmann diet or any anti-mold diet such as candida or keto, you may be wondering “Can You Recover from Mold?”  I wrote an ariticle about this last week as well as how long it takes for mold to get out of your system.  Below I have added a television interview I did on Know the Cause with Doug Kaufmann.  I discuss my decades of mold illness and recovery.

See my interview with Doug Kaufmann on Know the Cause.  Doug and I discuss cancer being mistaken for mold (fungus) and much more.

What You Will Need for Vanilla Cupcakes

Cupcakes

• 6 tbs Butter
• 1/2 cup + 2 tbsp xylitol or monk fruit
• 2 Eggs
• 1/2 cup Coconut milk
• 1 tsp Vanilla
• 1/2 cup Coconut flour
• 1/4 cup Almond flour
• 1/4 cup Tapioca flour
• 1/2 tsp Salt
• 1/4 tsp Baking powder
• 1/8 Baking soda

Frosting

• 1/2 cup Cocoa powder unsweetened
• 1/2 cup Coconut cream
• 1/2 cup Honey (or xylitol to keep sugar free)
• 2 tbsp Organic salted butter
• 1 tsp Vanilla

Instructions

Cupcakes

• Preheat oven to 350 degrees
• Place cupcake holders inside cupcake tray.
• Mix all dry ingredients in a medium size bowl.
• Mix all wet ingredients in a separate bowl.
• Combine wet and dry ingredients.
• Using a spoon fill the cup cake holders 3/4 way full.
• Bake for approximately 20-25 minutes (or when toothpick comes out clean) Do NOT over bake

Frosting

• Mix all ingredients well. Use less honey if you don’t like it very sweet.
• Let cupcakes cool for 30 minutes before placing icing on them.

Note: These vanilla cupcakes would be considered fine to eat on Kaufmann 2, also referred to as Kaufmann Phase 2.  These are of course gluten free vanilla cupcakes.

Easy Sugar Free Gluten Free Vanilla Cupcakes

Erin Porter

These cupcakes are moist and easy to make.

5 from 1 vote

Print Recipe Pin Recipe

Course Desserts

Ingredients

  

Cupcakes

• 6 tbs Butter
• 1/2 cup + 2 tbsp xylitol or monk fruit
• 2 Eggs
• 1/2 cup Coconut milk
• 1 tsp Vanilla
• 1/2 cup Coconut flour
• 1/4 cup Almond flour
• 1/4 cup Tapioca flour
• 1/2 tsp Salt
• 1/4 tsp Baking powder
• 1/8 Baking soda

Frosting

• 1/2 cup Cocoa powder unsweetened
• 1/2 cup Coconut cream
• 1/2 cup Honey (or xylitol to keep sugar free)
• 2 tbsp Organic salted butter
• 1 tsp Vanilla

Instructions

 

Cupcakes

• Preheat oven to 350 degrees
• Place cupcake holders inside cupcake tray.
• Mix all dry ingredients in a medium size bowl.
• Mix all wet ingredients in a separate bowl.
• Combine wet and dry ingredients.
• Using a spoon fill the cup cake holders 3/4 way full.
• Bake for approximately 20-25 minutes (or when toothpick comes out clean) Do NOT over bake

Frosting

• Mix all ingredients well. Use less honey if you don't like it very sweet.
• Let cupcakes cool for 30 minutes before placing icing on them

Video

Notes

Kaufmann 2 Diet (Kaufmann Phase II)

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