Ma’s kid friendly fav’s
Coconut chocolate cupcakes
Recipe adapted from My darling lemon thyme
These cupcakes have a soft moist crumb..wickedly delicious but guiltfree!
400ml tin coconut milk
1/2 cup xylitol (blend to fine powder before use) (or coconut or raw sugar)
1/3 cup (80ml) olive oil or melted virgin coconut oil
2 tsp Apple Cider Vinegar
1 tsp vanilla extract
1/2 cup (70 gm) fine brown rice flour
1/3 cup (55gm) potato flour
1/3 cup (40gm) cacao powder
3/4 tsp Baking soda
1/2 tsp gluten & aluminium free Baking powder
1/3 cup (30gm) dessicated coconut
1/4 tsp fine seasalt
Chocolate coconut ganache
1/2 cup (125gm) coconut milk
180gm dark chocolate (approx 1 cup chopped)
Preheat oven to 180C. Line 12 hole muffin tin with cupcake cases. Whisk coconut milk, sugar, oil, ACV and vanilla till smooth. In another bowl sift brown rice flour, potato flour, cacao, baking soda and baking powder. Add coconut and salt and whisk to combine. Make well and pour wet ingredients into it and whisk till smooth batter forms. Spoon into tin and bake 18-20 minutes. Cool for 5 minutes.
Bring coconut milk to boil in a saucepan. Remove from heat and add chocolate. Set aside for 1 minute then stir until melted and smooth. Decorate with fresh coconut.