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Paleo Chocolate Cupcakes with Chocolate Frosting

Preparation Time
5 minutes

Cooking Time
10 - 12 minutes

Serves
Makes 12 cupcakes

Allergy Information
Gluten Free, Wheat Free, Vegetarian, Dairy Free


Ingredients

  • FOR THE CUPCAKES:
  • 30g Lucy Bee Coconut Flour
  • 20g Lucy Bee Cacao Powder/Drinking Chocolate
  • 1 tbsp. lucuma powder
  • 1/2 tsp. gluten free baking powder
  • 1/4 tsp. bicarbonate of soda
  • 100g Lucy Bee Coconut Oil, melted
  • 60g honey
  • 4 eggs
  • FOR THE FROSTING:
  • 50g dairy free dark chocolate
  • 50g Lucy Bee Creamed Coconut
  • 60g silken tofu
  • 1 tbsp. honey

Method

  1. Preheat the oven to 180C, 350F, gas mark 4. Line a 12 hole muffin tin with muffin cases.
  2. FOR THE CUPCAKES:
  3. Sieve Lucy Bee Coconut Flour, Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate, lucuma powder, baking powder and bicarbonate of soda into a medium bowl. 
  4. Whisk together Lucy Bee Coconut Oil, honey and eggs in a jug, then pour this over the dry ingredients. Whisk everything together until the mixture is smooth.
  5. Divide the mixture between the muffin cases - you don't need to fill to the top as the mixture will rise. Bake for 10-12 minutes, until springy to the touch.
  6. FOR THE FROSTING:
  7. Gently melt the chocolate with Lucy Bee Creamed Coconut in a small mixing bowl over hot water, then add the tofu and honey and whisk together. 
  8. Remove the cakes from the tin, leave to cool for 5 minutes, then top each of the cakes with the frosting.

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