If you love coconut you are going to love these cupcakes! I use as many ingredients possible made out of coconut, but if you don’t have all of them at hand, feel free to use sunflower oil instead of coconut oil, more unbleached flour instead of coconut flour and rice syrup instead of coconut sugar in the cupcake dough. They are delicious either way!
For the cupcakes:
100g/ ¾ cup unbleached flour
70g/ ½ cup gluten free coconut flour
2 teaspoons aluminium-free baking powder
¼ teaspoon salt
¼ teaspoon bourbon vanilla powder
40g/ ½ cup fine coconut flakes
50g / ¼ coconut oil, melted
225 ml / 1 cup full fat coconut milk
150g / ½ cup unrefined coconut sugar
For the frosting:
170 ml / ¾ cup full fat coconut milk
150g/ ½ cup good quality agave syrup
2 tablespoons of arrowroot powder or 1 tablespoon of kuzu powder
A pinch of salt
80g / 1 cup fine coconut flakes
2 tablespoons coconut chips
Makes 12 smaller cupcakes
If the coconut oil is hard, immerse the jar in hot water to melt it. Heat the oven to 180C.
To make the cupcakes whisk all liquid ingredients together with the coconut sugar (if using). In a separate bowl whisk together all dry ingredients in a bowl. Add liquids to the dry ingredients and gently mix with a spatula just until incorporated.
Oil muffin cups with little oil and divide the batter between the cups. Bake for 15 minutes or until golden brown. Carefully remove from cups and let cool on a cooling rack.
To make the frosting, dilute arrow root powder/kuzu in little cold water. Heat the milk and agave syrup, add salt and coconut flakes. Let boil over medium heat, then add diluted thickener whisking vigorously. Allow to cool. Add a desired amount of frosting over each cupcake and decorate with coconut chips. If there is any coconut frosting left, you can eat it with a spoon the next day!