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Coconut Cupcakes Recipe

Ingredients

Dry ingredients bowl in first bowl

Wet bowl ingredients in a second bowl

  • 1 egg broken up with a fork first in the bowl (if you have egg allergy to cater for, you can replace the egg with 50ml extra of coconut milk. It will be a little less stable in texture if you wanted to make a cake, but still perfect for cupcakes)
  • 160 ml rice syrup (I feel better personally with low/no fructose baking when possible given that the liver can process about 2 pieces of fruit’s worth a day… if you don’t subscribe to that choice feel free to use honey, maple syrup, coconut sugar, coconut syrup or rapidura as unrefined natural sweetening options. You could also use stevia glycerate or erythritol if needs be, although I find them to taste very chemically).
  • 120 ml coconut milk (there is a little fructose in coconut milk. If super sensitive / fructose malabsorption issues, replace with nut milk or whole milk)
  • 90 ml melted butter (you could use ghee or coconut oil for extra dairy sensitivity)

Instructions

  • Pop the oven on 180C / 350 F, non fan forced setting.
  • Once you’ve got everything in your wet and dry bowls, just give them each a little stir through.
  • Combine the bowls together and stir through until just combined.
  • Leave for a minute to firm up.
  • Pour into your cupcake cups, leaving 1cm off the top for rising.
  • Bake for 20-25 minutes, doing a skewer test at 20 minutes to check. Skewer comes out clean? You’re done.

THERMOMIX NOTE:

  • Pop everything (make sure butter is cooled so it doesn’t cook the egg) into the thermomix and blend on Speed 6 for 5 seconds. Reverse Speed 5 for 3 seconds. Done.

Notes

WHERE TO GET THESE INGREDIENTS

If you find it hard to look for any of them? I love organics on a budget's site in Australia. If you're in the US / UK or elsewhere and there's a great retailer - physical or online - do give them a shout out here for anyone else who might need to know!