COCONUT CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKES
2 1⁄2 cups (300 g) (11oz) flour
1 cup (220 g) (7.8oz) sugar
2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
2 tbsp coconut
1 tsp vanilla extract
6.75 ounces (200 g) water
2⁄3 cup (150 g) (5.3oz) sunflower oil
FOR THE BALLS
1⁄2 cup shredded coconut
1⁄2 cup almond flour
1⁄4 cup agave syrup
1⁄4 cup coconut oil
grated coconut for the coating
FOR THE DECORATION
3 cups (720 g) (25oz) creamy cheese
grated coconut
12 coconut balls
NUTRITIONAL VALUES
Calories: 183kcal
Fat: 12.4g (4.5g S.Fat)
Carbs: 12.9g
Protein: 5.2g
Sugar: 6.6g
Sodium: 144mg
METHOD
Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, coconut, and baking powder). Combine the vanilla extract, water, and sunflower oil in a mixing bowl. To combine, stir everything together. Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 25 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
To make the balls, melt the coconut oil in a double boiler. In a mixing bowl, combine the shredded coconut, almond flour, agave syrup, and coconut oil until a smooth and compact dough forms. Form the dough into small balls and roll them in grated coconut. Before using, place them in the refrigerator for a couple of hours.
Refrigerate each cupcake after decorating with creamy cheese. Roast the grated coconut in a hot pan before placing it on a long plate. Top each cupcake with a toasted coconut ball and a handful of toasted coconut.
Bake at 355° F (180° C) for about 25 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.
To make the balls, melt the coconut oil in a double boiler. In a mixing bowl, combine the shredded coconut, almond flour, agave syrup, and coconut oil until a smooth and compact dough forms. Form the dough into small balls and roll them in grated coconut. Before using, place them in the refrigerator for a couple of hours.
Refrigerate each cupcake after decorating with creamy cheese. Roast the grated coconut in a hot pan before placing it on a long plate. Top each cupcake with a toasted coconut ball and a handful of toasted coconut.
