Healthy, gluten free cupcakes with a dairy free frosting and natural sprinkles made with coconut.
Recipe is free from gluten, dairy and refined sugar.
Ingredients:
- 4 large eggs
- 1/2 cup plant-based milk (e.g. almond milk or coconut milk)
- 2 tbsp melted coconut oil
- 2 tbsp raw honey
- 1/3 cup My Organics coconut flour
- 2 tbsp arrowroot flour (or tapioca flour)
- 1 tbsp My Organics chia seeds
- 1 tsp baking powder
- 1 tsp vanilla powder (or vanilla extract)
Frosting:
- 400mL canned full fat coconut milk, refrigerated overnight
- 1 tbsp raw honey (or natural sweetener of choice)
- Natural food dye (optional)
Sprinkles:
- 1/2 cup My Organics organic shredded coconut
- Natural food dye
Method:
1. Pre-heat fan-forced oven to 170°C.
2. In a mixing bowl whisk eggs, milk, coconut oil and honey to combine.
3. In a seperate bowl mix coconut flour, arrowroot flour, chia seeds, baking powder and vanilla.
4. Add wet mixture to the dry ingredients and combine. Allow to stand for several minutes.
5. Stir batter and spoon into muffin tray lined with patty cases.
6. Bake in oven for 20 minutes or until cooked through.
7. Allow to completely cool.
8. Meanwhile, make frosting. Take your unopened can of coconut milk out of refrigerator. Do not
shake.
9. Carefully open and scoop out the solids that have risen to the top. (Keep the liquid for another
use such as adding to smoothies).
10. In a mixing bowl, whip coconut milk solids with natural sweetener using electric beaters for 5-8
minutes or until thick and creamy.
11. Stir through natural colouring. Set aside in fridge.
12. In a small bowl mix coconut with natural colouring.
13. Spoon or pipe frosting onto cooled cupcakes. Decorate with coloured coconut. Keep in fridge
until ready to eat.
Notes: To make this recipe nut free use coconut milk or a dairy free milk of choice.
This recipe was developed for My Organics by Brisbane nutritionist and recipe developer Casey-Lee Lyons from Live Love Nourish.
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