Party cupcakes with cacao butter icing

Party cupcakes with cacao butter icing

By
From
Coconut Oil: Nature’s Perfect Ingredient
Makes
12 cupcakes

When you think of birthday parties, the first thing that comes to mind is CAKE! Of course, growing up and going to friends’ parties, I couldn’t eat the cakes on offer and would turn up with my own little package of homemade cupcakes and other goodies.

Ingredients

Quantity Ingredient
80g lucy bee coconut oil, softened
80g unrefined caster sugar
2 medium eggs, lightly beaten
1 teaspoon vanilla extract
110g gluten-free flour
1-2 tablespoons almond milk

For the butter icing

Quantity Ingredient
65g cashew nuts, soaked in cold water for 2 hours
3 tablespoons cacao butter, melted
2 teaspoons honey
1/2 teaspoon vanilla extract
10g lucy bee coconut oil
3 tablespoons warm water

Method

  1. Preheat the oven 180°C. Line a 12-cup cupcake tray with paper cases.
  2. Put the coconut oil and sugar in a mixing bowl and beat using an electric whisk. Beat in the eggs, a little at a time, then add the vanilla extract. Fold in the flour, adding the milk if the mixture is too thick, then spoon into the cupcake cases. Bake in the oven for 10–15 minutes, until golden and the tops spring back when lightly pressed. Leave to cool completely.
  3. Place all the icing ingredients except the water in a blender and blitz until smooth. Slowly add the water until it reaches a butter icing consistency. Leave to stand in a cool place, before piping over the cupcakes.
  4. Any leftover icing can be stored in the fridge, or frozen.
Tags:
coconut oil
healthy
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