Devices & Accessories
Mini caramelly cupcakes with coconut cream cheese topping
Prep. 35min
Total 2 h
48 portions
Ingredients
Coconut cream cheese topping
-
coconut cream (min. 65% coconut cream) (see Tips)500 g
-
pure maple syrup80 g
-
lemon juice1 tbsp
-
vanilla bean paste1 tsp
-
agar agar powder (see Tips)1 tbsp
Cupcakes
-
coconut oil cooking spray for greasing
-
coconut sugar250 g
-
light olive oil120 g
-
gluten free self-raising flour400 g
-
water210 g
-
natural vanilla extract1 tsp
-
gluten free baking powder1 tsp
-
apple cider vinegar1 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
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Hip Hip... Hooray!
85 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Gluten free gingerbread cookies
2 h 35min
Banana bread
1 h 50min
Marshmallow icing
7 h 40min
Glacé icing
5min
Six-layer cake
5 h 45min
Alphabet cupcakes
25 h 30min
Basic vanilla cake
55min
Banana cupcakes with peanut butter frosting
1 h
Banana and oat mini muffins
40min
Chunky choc nut brownie
35min
Cranberry chocolate snack bars
1 h 40min
Pikelets
35min