Oh where do I start with these….my favourite cupcakes to come out of my kitchen so far…but then again, anything slavered with cream and sprinkled with cocoa powder has my vote. This was inspired by the goddess of all domestic things, being Martha Stewart. I was drooling through her cupcake recipes and thought how could I make this suitable for gluten free, coconut flour? So I used a vanilla coconut flour recipe for the cupcakes and slighty changed it for my own selfish, Tiramisu wanting needs. No need for my chief taster on this on as I give them the personal “omg!” thumbs up. He was lucky to taste these as I guarded them like a Tigress over her cubs….
1/4 cup coconut oil
1/2 cup coconut milk
1/2 tspn vanilla
1/4 cup erythritol
1/4 cup coconut flour
1/2 tspn baking powder
1/4 tspn salt
1 cup double cream
1 tub mascarpone cheese
1 tblspn coffee (strong or espresso)
3 tblspn erythritol
25g cocoa powder
- Preheat the oven to 180C/350F degrees.
- Beat the eggs well, stir in the coconut oil, coconut milk and vanilla. In a separate bowl mix the dry ingredients.
- Stir the dry ingredients into the wet and mix well. If the batter seems too thick add more coconut milk). It should resemble cake/pancake batter.
- Place the batter into cupcake cases 3/4 of the way up and bake for 20 minutes until the tops spring back lightly when touched.
- Remove and cool in the pan.
- Mix the coffee and 3 tblspn erythritol together until dissolved. Pour over the cupcakes and let stand for 30 minutes.
- Whip the double cream and then mix with the mascarpone. Spread over the cupcakes as a topping.
- Dust with the cocoa powder and keep in the fridge until served.
- Eat and enjoy!