Chocolate Coconut Cupcakes Recipe - Low Tox Life

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Chocolate Coconut Cupcakes Recipe

Cook Time25

Total Time25

Servings: large cupcakes or 30 minis

Ingredients

EQUIPMENT needed

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

Main Ingredients

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)

Instructions

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!