I made these in mini form last week, for the lil’ guy’s Halloween picnic at kindy. A hand couldn’t have shot up fast enough to volunteer to take care of the kiddy treats for Halloween – At least then, I knew the treats would be made to the kind of ‘no psycho small people’ speck I like to cook by. Hope you enjoy these little cakes, and by no means save them for kids. You’ll want to ensure an ample adult stash!
… the halloween version along with my new cocoa caramel chews , which if you never ever make a single recipe of mine, you MUST make those!
Lastly, these definitely have more calories than your average vacuous white flour cupcake, but you know what I notice? You actually feel satisfied having 1 or 2 minis. You feel nourished. Blood sugar doesn’t sky rocket, and you don’t come crashing down. Real ingredients send your brain signals that you’re done. Refined ingredients tell your brain to keep looking for more food, so am I worried about a few extra calories? No. After these, you’re not running to the cupboard or fridge to ‘browse’ minutes later. That make sense to you? Makes sense to me : – )
Need a super easy, nourishing chocolate icing recipe that you see on top there? Try this one!
Real Treats. Not too often. Happy Bodies.x
Chocolate Coconut Cupcakes Recipe
- 1 unit oven, 180 celcius pre heated
- 1 unit muffin tin, or 2 minis with parchment cups ready to fill. I love the 'If you care', brand available from Organics on a budget
- 1 whole egg
- 40 g raw cacao
- 140 g spelt flour or gluten free flour OR GRAIN FREE VERSION: 90g buckwheat OR tapioca flour + 30g coconut flour
- 2.5 tsp baking powder or just under a teaspoon bicarb soda
- 40 g dessicated coconut
- 1 tsp vanilla bean powder or 2 teaspoons of vanilla extract
- 2 tsp apple cider vinegar
- 180 ml rice syrup (or 180ml coconut syrup or maple syrup) – 200g
- 100 ml melted butter
- 60 ml/70 g coconut milk
- 50 ml/60 g other milk (almond, whole milk etc)
- Get your butter melting. Combine all dry ingredients in one bowl, sifting to make sure there are no lumps. Pop wet ingredients into the other, along with the butter, now melted. Then combine together into one of the bowls. It will be really liquidy. Let it stand for 2 minutes to firm up, then spoon into the mini or large muffins. Bake for 25minutes for large muffins and about 15 minutes for minis – just check a clean skewer comes out to be sure!