cupcake Biggie

By Rachel Grunwell

Here’s my recipe for ‘Choc Cupcakes + Coconut Cream & Orange Icing (with less sugar calories):

These are kick-ass delicious. Promise! The secret is hidden in the topping which is quite frankly heavenly stuff. I add orange juice and orange zest to mine, but you can keep the icing plain too if you like. This is equally scrummy! The recipe is so easy to whip up,  yet so creamy and yum that it melts in your mouth. I make the coconut cream often all on its own and keep it in the fridge and pair it up with fresh berries too sometimes.

 

Finn with cupcakes

Choc Cupcakes + Coconut Cream & Orange Icing (with less sugar calories):

Ingredients:

250g Butter

1.5 cups coconut sugar

3 Eggs

2 Teaspoons Baking Powder

1.5 Cups Flour (to make the recipe gluten-free use 1 Cup Rice Flour, 1/2 Cup Potato Flour and 1.2 Teaspoons of Xanthum Gum… however the gluten-free flour makes the muffins firmer than the wheat version recipe)

2 Tablespoons of Cacao

1.5 Cups Milk

1 Teaspoon of Heilala Vanilla

Instructions:

* Place the butter (soften it a little in the microwave if it’s hard) and sugar in a mixer and blend thoroughly.

* Add the eggs and blend one by one.

* In a bowl: Sift the flour, baking powder & cacao together.

* In a cup put the milk and vanilla.

* Add the flour mixture and milk in spurts into the mixer until combined.

* Then spoon the mixture into paper cupcakes and bang in the oven for roughly 12-minutes on 180-degrees.

NOTE: It can take longer to cook the cupcakes depending on how much mixture you put into each cupcake holder… so you decide if you want whopper size, or petite cupcakes!

Here are the ingredients needed in the icing and also a pic of the ingredients ready to go. Excuse the mess with the orange rind there, I’m more Jamie Oliver-style messy rather than Little Miss Perfect ha!

For the Coconut Cream Icing:

Put a can of coconut cream in the fridge for 24-hours. It makes it firm. I then add 2 teaspoons of coconut sugar (finely ground) , juice from ¼ of an orange and 2 Tablespoons of orange zest (grated finely). Put it in a blender to mix. I use a Kenwood Blend X Pro blender, which I just love. I then chuck this cream in an icing piping bag (with a swirly icing tip on the bottom) and pipe the icing on top of the cooled cupcakes in swirls. I then top with coconut chips for that added WOW factor.

Voila. Cupcakes with less sugar and a happy household which laps up a sweet treat for a treat.

  cupcake end

 

 

 

 

 

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