coconut lemon cupcakes

WINNER ! BANTING RECIPE

I have gotten quite bored with coconut, so wasn’t too excited about this recipe, but it is quite yummy, and soaking the cupcakes in the glaze keeps them so moist.

IMG_8787

ingredients for cupcakes

IMG_8781

  • 1/2 cup coconut flour
  • 1/4 cup finely shredded coconut
  • 1/2 tsp bicarb
  • 1/4 tsp salt
  • 2/3 cup xylitol
  • 1/2 cup coconut oil, melted
  • 4 large eggs
  • 3/4 cup coconut milk
  • 1 tsp vanilla extract
  • 1 1/2 tsp of lemon juice

ingredients for glaze

  • 1/4 cup xylitol – powdered to icing sugar consistency in a grinder if possible
  • 3 T coconut milk
  • Finely shredded coconut to sprinkle on top

directions

  • Preheat oven to 180*
  • Mix the dry ingredients together
  • In a separate bowl, mix wet ingredients together
  • Add the dry ingredients to the wet ingredients and mix to combine
  • Divide evenly into about 9 muffin tins lined with cupcake liners
  • Bake for 25 minutes or until golden brown and cooked throughIMG_8782
  • To make the glaze, combine all the ingredients in a bowl
  • Once the cupcakes have cooled completely, remove the liners, poke holes all over the top of the cakes with a toothpick.
  • Dip the cakes top side down into the glaze and allow to set.
  • Re-dip the cakes for a second coat of glaze and sprinkle with coconut
  • IMG_8785
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