This combination of ingredients is adapted from a recipe on Elana’s Kitchen. I was trying out coconut flour for the first time and also attempting to substitute more traditional ingredients for the agave nectar and coconut oil that Elana uses.
I almost gave up on this experiment after the first batch of cupcakes – a horrible butter-logged disaster. Like, really horrible. I also ‘made up’ the icing the first time with way too much liquid and ended up with a nasty drippy mess and a very sticky kitchen floor.
Luckily the second batch turned out ok!
Makes about 12 small cupcakes
For the cupcakes:
2 tablespoons shredded desiccated coconut
1 cup coconut flour
1/2 cup Tritamyl/gluten free flour mix
1/2 tsp baking powder
1/2 tsp salt
For the lime icing:
Grated rind of 1 lime
250g icing sugar (or thereabouts)
2-3 tablespoons single cream
- Preheat the oven to 150C (fan oven).
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Beat the eggs and then add into the butter mix.
- In a separate bowl, mix the dry ingredients thoroughly.
- Tip the dry mix into the wet ingredients and fold together.
- Line a cupcake tin with paper (or silicone) holders and put a dollop of cake batter into each.
- Bake for about 15mins or until the cakes turn a golden colour.
- Cool in the tin for a few minutes, then turn onto a wire rack and allow to cool.
- As the cakes are cooling, drizzle a squeeze of fresh lime juice into the top of each.
- Allow to cool completely before starting on the icing.
- For the icing, start with icing sugar in a bowl and slowly add small amounts of cream until it reaches the desired consistency. then whip in the lime zest and ice the cakes.
My next culinary leap forward will be to learn how to use a piping bag without getting everything in my house covered in icing sugar.