Chocolate and Coconut Cupcakes with spirulina frosting

These little beauties are deliciously health, but they are also quite sweet, and like all sweet treats, they need to be eaten in moderation. Keep them for a special occasion like a birthday (not for snacking!)

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Name: Chocolate and Coconut Cupcakes with spirulina frosting
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 15
Cuisine: not set
Ingredients: 1/2 cup Coconut flour; 1/2 cup Raw cacao powder; 1/2 teaspoon salt; 1/2 teaspoon Bicarb soda; 1 cup Coconut sugar; 6 Eggs organic free-range; 1/2 cup Extra virgin coconut oil melted; 3 cups Coconut sugar; 100 grams Butter; 1/4 cup Nut, quinoa, or rice milk; 1 teaspoon Spirulina; 1/4 cup Organic desiccated coconut for decorating

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INGREDIENTS

1/2 cup Coconut flour
1/2 cup Raw cacao powder
1/2 teaspoon salt
1/2 teaspoon Bicarb soda
1 cup Coconut sugar
6 Eggs ; organic free-range
1/2 cup Extra virgin coconut oil ; melted
Frosting
3 cups Coconut sugar
100 grams Butter
1/4 cup Nut, quinoa, or rice milk
1 teaspoon Spirulina
1/4 cup Organic desiccated coconut ; for decorating

Servings

INSTRUCTIONS

1. Preheat oven to 180'C. Line a patty tin with paper cupcake liners.

2. In a medium-sized bowl combine coconut flour, cacao, salt, bicarb soda and coconut sugar. In a separate large bowl whisk the eggs and melted coconut oil. Add to dry ingredients and mix until well combined.

3. Pour mixture evenly into cupcake liners. Bake for 15-18 minutes or until skewer inserted into the centre comes out clean. Cool for 5 minutes in tin, then remove and place on wire racks to cool completely.

4. To make frosting, place coconut sugar (in batches) in a mini food processor or spice grinder and whiz to a fine powder. Using an electric mixer, cream the butter in a large bowl until it is soft and pale.

5. Gradually add the powdered coconut sugar while beating. Add the milk and spirulina and continue beating until well-combined.

6. Spread frosting onto cupcakes and sprinkle with desiccated coconut.

NOTES

There's no need to store these in the fridge. They may be stored in an airtight container in the pantry.

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Chocolate and Coconut Cupcakes with spirulina frosting

1/2 cup Coconut flour
1/2 cup Raw cacao powder
1/2 teaspoon salt
1/2 teaspoon Bicarb soda
1 cup Coconut sugar
6 Eggs organic free-range
1/2 cup Extra virgin coconut oil melted
 Frosting
3 cups Coconut sugar
100 grams Butter
1/4 cup Nut, quinoa, or rice milk
1 teaspoon Spirulina
1/4 cup Organic desiccated coconut for decorating

1. Preheat oven to 180'C. Line a patty tin with paper cupcake liners.
2. In a medium-sized bowl combine coconut flour, cacao, salt, bicarb soda and coconut sugar. In a separate large bowl whisk the eggs and melted coconut oil. Add to dry ingredients and mix until well combined.
3. Pour mixture evenly into cupcake liners. Bake for 15-18 minutes or until skewer inserted into the centre comes out clean. Cool for 5 minutes in tin, then remove and place on wire racks to cool completely.
4. To make frosting, place coconut sugar (in batches) in a mini food processor or spice grinder and whiz to a fine powder. Using an electric mixer, cream the butter in a large bowl until it is soft and pale.
5. Gradually add the powdered coconut sugar while beating. Add the milk and spirulina and continue beating until well-combined.
6. Spread frosting onto cupcakes and sprinkle with desiccated coconut.

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Nutrition

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Serving Size: 1 Serving (81g)
Recipe Makes: 15 Servings

Calories: 196
Calories from Fat: 140 (71%)

Amt Per Serving		% DV

	Total Fat 15.6g	21 %
	Saturated Fat 12.3g	62 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.3g
Cholesterol 16.3mg		5 %
Sodium 138mg		5 %
Potassium 157.9mg		4 %
Total Carbohydrate 13.4g		4 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 10.9g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 196

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