Kirsty’s Coconut Cupcakes

    483


    Coconut Cupcakes
    Coconut Cupcakes
    Votes: 2
    Rating: 5
    You:
    Rate this recipe!
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    These easy to make cupcakes are free from wheat, gluten and dairy. The recipe uses agave syrup as a healthier sugar alternative but you can try and experiment with maple syrup, date syrup, coconut syrup or even sugar free syrup if you like!
    Servings
    12
    Servings
    12
    Coconut Cupcakes
    Coconut Cupcakes
    Votes: 2
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    These easy to make cupcakes are free from wheat, gluten and dairy. The recipe uses agave syrup as a healthier sugar alternative but you can try and experiment with maple syrup, date syrup, coconut syrup or even sugar free syrup if you like!
    Servings
    12
    Servings
    12
    Ingredients
    • 150 g coconut flour
    • 150 g coconut oil
    • 150 g agave syrup
    • 2 eggs
    • 3 tbsp rice milk or other dairy free milk of your choice
    • 2 tsp baking powder gluten free
    • 1 tsp xanthan gum
    • few drops vanilla extract
    • 1 tbsp desiccated coconut
    Servings:
    Units:
    Instructions
    1. Pre-heat the oven to 190°c/375°F/gas mark 5
    2. Mix the coconut oil, agave and vanilla extract together until light and fluffy.
    3. Mix eggs in slowly until fully combined into the mixture.
    4. Add the coconut flour, desiccated coconut, baking powder, xanthan gum and rice milk until you have a smooth cake batter.
    5. Spoon the mixture evenly into cupcake cases and bake for 10-15 minutes.
    6. For the topping, melt the cocoa drops and drizzle over the cupcakes once they’ve cooled.
    7. Sprinkle desiccated coconut to finish.
    Recipe Notes

    Nutritional information (per serving):

    Calories: 224                                           Carbs: 17.6g (9.8 sugars)

    Fat: 16.3g (12.8g saturated fat)               Salt: 0.03g

    Protein: 3.7g                                            Fibre: 6.8g

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