Velvet Coconut Cupcakes - 

They're actually based on the rice bread recipe, believe it or not. 

I substituted 4 tbs of coconut flour for rice flour and used coconut kefir as a liquid base with just a little coconut oil added, then added, as usual, a bit less maple syrup than the recipe calls for. I completely forgot the vanilla, so add that if you like (about 1 ts or so). It seems to taste fine without.

1 1/2 c coarse rice flour minus 4 tb

4 tb sweet coconut flour

1/4 c rice flour

1/4 c - 1 ts tapioca starch

1 ts arrowroot starch

1/2 ts guar gum

1 tb baking powder

1/2 c coconut milk kefir

about 2 tb coconut oil, melted but not hot

fill up the rest of a cup measure containing the kefir and oil with maple syrup (that's what, about 1/3 cup?)

1 cup tepid water

Blend all dry ingredients.

Blend all wet ingredients except water.

Add wet to dry, mix well. Add water. Mix well.

Pour into muffin cups lined with paper liners. Check at 20 minutes. They may need another 5 or so. They were just barely brown on top and done in the middle, although the crumb is very soft. Little Moo prefers things soft, but you and yours might like a bit of a crust on it. 

Enjoy! Dip in custard.