These cupcakes are awesome!
They are chocolate cupcakes with a wonderful coconut cream "frosting"
and topped with toasted macadamia nuts (if you wish)
- 1 cup whole wheat pastry flour
- 1/2 cup coconut flour*
- 1/3 cup cocoa powder**
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup raw sugar
- 1/2 cup agave syrup
- 1/4 cup coconut cream (cream off top of full fat coconut milk canned)
- 1 cup coconut milk
- 1 tsp vanilla extract
- 1/2 vanilla bean***
- 1/4 tsp almond extract
- 1 tbsp apple cidar vinegar
*coconut flour can be substituted with regular all purpose, pastry, or any other baking flour.
**reduce to 1/4 cup if you don't like a dark chocolately taste
*** slit vanilla bean in half and only use "paste" inside bean. Or you can substitute for an extra tsp of vanilla extract.
Directions: Preheat oven to 350 degrees.
Mix together dry ingredients in large bowl. Mix together wet ingredients in seperate bowl.
Mix wet ingredients into dry ingredients. Mix VERY well.
Line muffin pan with muffin cups or grease pan. Scoop batter evenly into muffin cups.
Bake about 20- 22 minutes or untill toothpick comes out clean.
In the mean time, make the frosting and the toasted macadamia nuts.
Chop macadamia nuts, toast in oven at 350 degrees for about 5 minutes.
Coconut Cream Frosting:
- 1/3 cup coconut milk
- 1/4 cup coconut cream (cream off top of full fat canned coconut milk)
- 2 tbspoons agave nectar (light)
- 2 tbspoons maple syrup
- 2 tbspoons coconut flour
- 1 1/2 cups shredded coconut
- 1 tsp vanilla extract + half vanilla bean
- natural food colorings
Beat all ingredients together in large mixing bowl. Beat for about 2 minutes.
In seperate small bowls, scoop 1 cup "frosting" into each bowl, add 1-3 drops of natural food coloring. Mix well.
Spread on top of cooled cupcakes. Sprinkle toasted macadamia nuts on top.
DONE! yay, now don't forget to spread the love of these wonderful chocolate cupcakes with others.