Mini caramelly cupcakes with coconut cream cheese topping

Mini caramelly cupcakes with coconut cream cheese topping

2.6 12 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...

Orange, hazelnut and coconut balls

Orange, hazelnut and coconut balls

2 h 10 min

Buttercream icing

Buttercream icing

10 min

Peanut caramel slice

Peanut caramel slice

5 h 35 min

Chunky choc nut brownie

Chunky choc nut brownie

35 min

Perfect party cookies (allergy free)

Perfect party cookies (allergy free)

45 min

Freckle cake

Freckle cake

26 h 40 min

Chocolate zucchini cupcakes with blueberry icing

Chocolate zucchini cupcakes with blueberry icing

1 h 30 min

Quinoa choc-chip biscuits

Quinoa choc-chip biscuits

35 min

Gluten free birthday sponge cake

Gluten free birthday sponge cake

1 h 10 min

Gravity cake

Gravity cake

2 h

Gluten free gingerbread cookies

Gluten free gingerbread cookies

2 h 35 min

Lemon coconut bliss balls

Lemon coconut bliss balls

40 min