Coconut & Lemon Cupcakes

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Coconut & Lemon Cupcakes

Cacao butter is made from cacao nibs by pressing the thick creamy butter from the fibrous nibs. It is high in omega-6 and omega-9 fats and is totally legal on SCD.

I’m used to smearing a mixture of it onto my body as a moisturizer. The food grade version of cacao butter is fabulous for flavoring desserts with a slight chocolaty fragrance. As it has a low melting temperature of 35°C it is also great for making an icing that won’t melt at room temperature.

This version of icing would also be great as a non dairy lemon butter/curd.

Coconut & Lemon Cupcakes

Makes 6

4 large eggs

juice & rind from one lemon

½ cup honey

1 tsp vanilla essence

½ cup coconut cream

1 cup dessicated coconut

2 cups almond meal/flour

1 tsp baking soda/bicarbonate Soda

½ tsp salt

Preheat oven to 150°C/300°F

In a bowl mix the eggs, juice, rind, honey, vanilla essence and coconut cream until light and frothy

Mix the coconut, almond flour, baking soda and salt together and combine with the rest of the ingredients.

Line a six-hole deep muffin tin with baking paper and fill with the dough.

Bake for 30 minutes or until the tops feel firm to the touch.

Lemon Icing

2 egg yolks

2 Tbs lemon juice

2 Tbs honey

2 tsp vanilla essence

1 cup cacao butter (chopped up)

Place a heatproof bowl over the top of a pot containing a little water. Heat until boiling and then turn down to simmer.

Whisk the egg yolks with the lemon juice, honey and vanilla essence until it starts to thicken then add the cacao butter a little at a time.

It will take about 5 minutes for the whole of the cacao butter to be dissolved with the egg mixture and it will thicken quite a bit.

Then let the icing cool to room temperature before applying to the tops of the cooled down cupcakes.

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