Ingredients
275g almond meal
¾ cup desiccated coconut
¾ cup gluten-free self-raising flour
2 tsp gluten-free baking powder
150ml golden syrup
125ml almond milk
100ml canola oil
4 free-range eggs
1 tsp almond essence
2 tsp vanilla paste
250g cream cheese, softened
200g pure icing sugar, sifted
50g cocoa powder, sifted
50ml coconut oil, melted
½ cup raspberry jam
Coconut flakes and finely grated chocolate, to garnish
Method
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Meanwhile, put cream cheese in the bowl of an electric mixer and beat with paddle attachment on medium speed until very light. Add icing sugar, cocoa powder and remaining vanilla, then beat for 5 minutes. Add coconut oil in a steady stream, beating until light.
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Use a small knife to cut a centre hole in each cupcake, then fill with jam. Pipe icing on top, then decorate with coconut flakes and grated chocolate.