Mini caramelly cupcakes with coconut cream cheese topping
TM6 TM5 TM31

Mini caramelly cupcakes with coconut cream cheese topping

3.7 (3 ratings)

Ingredients

Coconut cream cheese topping

  • 500 g coconut cream (min. 65% coconut cream) (see Tips)
  • 80 g pure maple syrup
  • 1 tbsp lemon juice
  • 1 tsp vanilla bean paste
  • 1 tbsp agar agar powder (see Tips)

Cupcakes

  • coconut oil cooking spray, for greasing
  • 250 g coconut sugar
  • 120 g light olive oil
  • 400 g gluten free self-raising flour
  • 210 g water
  • 1 tsp natural vanilla extract
  • 1 tsp gluten free baking powder
  • 1 tsp apple cider vinegar

Nutrition
per 1 portion
Calories
417.1 kJ / 99.3 kcal
Protein
0.5 g
Carbohydrates
13.7 g
Fat
4.9 g
Saturated Fat
2.7 g
Fibre
0.2 g
Sodium
9.6 mg

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