Mini caramelly cupcakes with coconut cream cheese topping

Mini caramelly cupcakes with coconut cream cheese topping

2.9 14 ratings

Prep. 35 min

Total 2 h

48 portions

Ingredients

Coconut cream cheese topping

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

Cupcakes

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

Difficulty

easy

Nutrition per 1 portion

Sodium 9.6 mg

Protein 0.5 g

Calories 417.1 kJ / 99.3 kcal

Fat 4.9 g

Fibre 0.2 g

Saturated Fat 2.7 g

Carbohydrates 13.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Hip Hip... Hooray! 85 Recipes
Australia and New Zealand

You might also like...

Chocolate cupcakes with vanilla coconut icing

29 h 10min

Marshmallow pops

25 h 40min

Quinoa ANZAC biscuits

1 h

Sugar-free salted peanut butter fudge

2 h 10min

Perfect party cookies (allergy free)

45min

Banana cupcakes with peanut butter frosting

1 h

Chocolate zucchini cupcakes with blueberry icing

1 h 30min

Gluten free gingerbread cookies

2 h 35min

Gluten free birthday sponge cake

1 h 10min

Chunky choc nut brownie

35min

Gluten free lamingtons

1 h 30min

Gluten free waffles with maple bacon

1 h