Mini caramelly cupcakes with coconut cream cheese topping

Mini caramelly cupcakes with coconut cream cheese topping

2.9 14 ratings

Prep. 35min

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

Fiber 0.2 g

Saturated fat 2.7 g

Carbohydrates 13.7 g

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