Ialya, Six eggs is a lot for a traditional cupcake recipe, but this recipe uses coconut flour, which is gluten-free. That means you need to use other ingredients to help the texture stabilize and hold it together (otherwise you get a very crumbly result). The eggs act as a binder to give you a lovely fluffy cupcake, while the flavor that comes through is slightly coconuty but mostly vanilla. We hope you give it a try! Kye@KAF

• Reply