These little cupcakes constitute what I would regard a worthwhile indulgence and they are both grain and gluten free.
Chocolate Coconut Cupcakes
Adapted from Comfy Belly
1/4 cup coconut flour
1/4 cacao powder
1/4 tsp sea salt
1/4 tsp baking soda
1 Tbs pecan meal
1 Tbs olive oil
3 eggs, lightly beaten
1/4 cup brown rice syrup
1/3 cup chocolate (70%), roughly chopped
Preheat oven to 185 degrees celcius
Line a cupcake tray with patty papers
Combine the dry ingredients in a medium size bowl and use a whisk to mix together
In another bowl combine the wet ingredients and whisk together
Mix the dry ingredients into the wet ingredients and mix together with a spatula to combine
Add the chopped chocolate and mix again
Spoon a heaped tablespoon of mixture into each cupcake liner
Bake for 20mins or until a skewer when inserted comes out clean
Remove from the oven and allow to cool on a wire rack
For the Frosting
250 gm block cream cheese, softened
1 heaped Tbs of honey*
Juice of half a lemon
Beat all the ingredients together until combined and smooth
Adjust the sweetness if you wish
Transfer mixture into a piping bag with your chosen nozel and pipe away
* If the frosting seems a little soft then put it in the fridge for a little while to firm up then pipe.
Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.
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