Saturday, 17 August 2013

Coconut Cupcakes with Chocolate Filling and Coconut Buttercream


The perfect way to chase away those school-is-starting-summer-is-ending blues...

Almost another two weeks until school for me... I wish summer went by slower, especially here on the island! But what better way to shoo those school-starting blues away than cupcakes? Coconut and chocolate cupcakes? In brand new paper liners? With toasted coconut on top? Thats what I thought too. Usually when baking with coconut oil, the oil seems to seperate and get oil all over your liners, and make your cupcakes super moist and sometimes soggy. Luckily for you, this recipe is so perfect that with the  combination of the super absorbant coconut flour and super oily coconut oil it makes it just right. I tried to make a coconut buttercream, but I powdered dried coconut and it made it a bit lumpy. It was SO delicious though, Im posting just in case you want to try, and beauty's in the flavour, not the looks, right?

Makes 12 cupcakes
3 eggs
1/4 cup coconut oil, melted
1 cup coconut milk
1/2 tsp vanilla
2 tbsps xylitol
3/4 cup coconut flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350F. Line a muffin tin with 12 liners. Beat eggs in a medium bowl. Add in coconut oil, coconut milk, vanilla and xylitol. In a small bowl, whisk coconut flour, baking powder and salt together. Add coconut flour mixture to wet ingredients and beat until completely combined. Pour batter into muffin tin and put into the oven. Bake for 25 minutes or until toothpick comes out clean. Let cool for 5 minutes then remove from pan and place on a cooling rack. Best eaten next day because then the coconut flour has time to absorb the moisture.

Adapted from an All Day I Dream About Food blog recipe

Makes 2 cups chocolate filling
3 oz unsweetened baking chocolate
4 tbsps butter
6 tbsps xylitol
1/2 cup whole milk or cream

Over medium high heat, melt chocolate and butter. When completely melted, add in xylitol and milk. Mix until completely smooth. Cool for half an hour or until thickened. Fill insides of your cupcakes.

Makes about 1 1/2 cups coconut buttercream
1 1/2 large egg whites
9 tbsps butter, softened
1/3 cup xylitol, powdered
1/3 cup unsweetened coconut, powdered
1/3 cup coconut milk

Beat egg whites and butter together. Add in xylitol, powdered coconut and coconut milk and whisk for about one or two minutes. Scoop into an icing or pastry bag fitted with a open star tip, ice your cupcakes and sprinkle with toasted coconut. Enjoy!

Adapted from a Healthy Indulgences blog recipe

Nutritional Info (per one cupcake with chocolate filling and coconut butter cream)
Low Carb
Calories: 293
Total Fat: 23 . 4g
Sat. Fat: 17 . 3g
Cholesterol: 64 . 5mg
Sodium: 101mg
Carbs: 14g
Fibre: 7 . 3g
Net. Carbs: 6 . 9g
Sugars: 0 . 7g
Protein: 8 . 5g

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