'Sugar Free and Gluten Free' Coconut Cupcake with Avocado and Chocolate Topping

Coconut Cupcakes

Ingredients:

½ cup – Coconut Flour
½ teaspoon – Baking Powder
4 large – Eggs
1/3 cup – Coconut Oil (warm the oil first until melted)
¼ cup – Rice Malt Syrup (or Honey if preferred)
¼ cup – Coconut Milk (or regular milk if preferred)
2 teaspoons – Natural Vanilla Extract

Method:

• Preheat oven to 180 degrees / 350F
• Heat the coconut oil over a medium heat in a pan on the stove until just melted, then set aside to cool.
• Mix the dry ingredients, flour and baking powder into a bowl.
• Add the eggs (must be a room temperature) and mix well.
• Add the rest of the ingredients, Syrup, Milk, Vanilla and Coconut Oil.
• Spoon mixture equally into 12 cupcake cases and bake for approx. 18 minutes. (every oven is different so just note down the time it takes in yours for next time)

NOTES:

• Cakes should keep for 1 to 2 days at room temperature.
• When adding the milk just add 2 tablespoons first to see if that’s enough, if not add a tablespoon at a time until required consistency is achieved. (1/4 cup is equal to 4 tablespoons)

Avocado and Chocolate Topping:

Ingredients:

• 4 very ripe Avocado’s
• 1 cup (250ml) Coconut Cream
• 1/2 cup Raw Cacao Powder (or regular Cocoa can be used)
• 4 teaspoons Rice Malt Syrup (or Honey )
• 2 tablespoons Chia Seeds (if you prefer a smooth topping leave these out as they give a crunch and texture to the topping)

Method:

Mix all the ingredients in a food processor then chill in the fridge until ready to use. You can then pipe this mixture onto the cupcakes, I used a Wilton 1M tip as it is nice and large and gives a good swirl.

NOTES:
Best to prepare the topping on the day it is being used.
You could add Cinnamon or Nutmeg to add to the taste if preferred.
If not using Chia seeds you may need to reduce the coconut cream quantity slightly as the Chia seeds soak up liquid very well.