Gluten and Sugar free Chocolate Coffe Cupcake with coconut cream frosting – with Stevia

 

Sunday is always a great day to spend some time making home made treats, I like how quick these mini cupcakes are.

I used my favourite Paleo friendly sponge cake recipe I recently posted, what I like is that it is super moist and free of all the ingredients that are know to trigger inflammatory processes in the body.

Really, the recipe combines all the ingredients that are staples in a Palaeolithic diet and forms a treat that looks deceptively unhealthy.

I wanted to see if it is possible to make this dairy free, so I created a coconut milk frosting that is as natural as can be. For dark frosting, add unsweetened cocoa powder and natural stevia-sweet extract, for white just add stevia-sweet to taste and any flavouring as desired.

Now looking at the nutrition breakdown below, you may be saying: but most of this  cupcake is fat, yes but it is GOOD fat. I only learned a few months ago that fat is the most important nutrient to Happiness, yes, I useed to have a lot of depression issues, since eating GOOD fats they are gone.

I think I am the happiest, most content person around. If you want to know more and find out why fat can make you loose weight check this site out www.eatfatlosefat.com/, if you don’t like reading, just got to the interview area to listen to podcasts about it.

 

This is definitely a light mini paleo cupcake that does not send the blood sugar soaring, it won’t make you desperate for more.

Best solution to having treats without having to trigger auto imune responses in the body.

 

Makes: 12 – 14 mini cupcakes 

Prep time: 10 min

Cooking: 15min at 180 degree celsius

 

For the sponge cake base you need:

• 2 medium eggs
• 40g ground almonds – mixed ground nuts work too.
• 2 tbsp. unsweetened Cocoa powder
• 30g organic virgin Coconut oil
• 1 tbsp hot water with 1 tbsp instant coffe – optional!
• 8 tbsp water (to get better consistency before adding beaten egg whites)
• couple of drops vanilla extract – optional
• 2-4  knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water

Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.

 

Separate eggs into two bowls, add part stevia extract powder to the egg white part to the egg yolks.

Beat the egg whites to a stiff peak, set aside.

Beat the egg yolks until well mixed, add the dissolved oil with the instant coffe solution, the ground almonds and the Cocoa powder and 8 table spoons of water  with an electric mixer until well combined.

Take a rubber ladle to add the stiff egg white bit by bit under the nut/cocoa mass, take care not to lose all the fluffiness you have just beaten into the egg white.

Combine to smooth mass and fill into  an icing bag  without the decorating tip, this helps to fill each mini silicone  cupcake molde with same amount without making a mess.

Place in the pre-heated oven for  18 min, check if it is ready by pricing centre it with a knitting needle, if the needle comes out clean, the inside is cooked.

Leave to cool for 1hour on cooling rack.

 

Decorate with the Coconut milk whipped icing or maybe the great “All-purpose 100% dark chocolate icing mousse – no added sugar but sweet as heaven”; the options are endless…

 

TIPS:

– you can use normal flour to make this recipe too.

– make a vanilla sponge version, just leave out the cocoa and replace with Almond flour.

– I use an Icing bag to fill the batter into the moulds without making a mess.

– If covering with chocolate, place grease proof paper under the cake when covering in chocolate, you can then recycle the excess chocolate that drips off.

– keep  in the fridge if making ahead of use

– for freezing, it’s best to leave the chocolate covering off to avoid the freezer burn look.

 

 

 

Chocolate Coconut Frosting with Aroy-D Coconut Milk Original

 

Makes: 12 – 14 mini cupcake toppings 

Prep time: 5 min

Decorating: 5min

 

For coconut frosting you need:

• 200g drained solids of coconut milk
• 2 tbsp. unsweetened Cocoa powder
• couple of drops vanilla extract – optional
• 1-3  knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water

Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.

 

Just open the coconut milk – I used Aroy-D coconut milk which does not have any BPA in the packaging.

You will find that the coconut water and the white solids are separate, this is good for our icing. drain the liquid coconut water off and keep the coconut milk solid/ cream.

Place in bowl, add cocoa powder and stevia-sweet to taste, whip with electric mixer until well combined and creamy/ fluffy. Note: this does not go as fluffy as  whipping cream but it is light.

Fill into icing bag without decorating tip and decorate the cupcakes as desired.

 

TIPS:

– the coconut milk frosting on  the frosted cupcake sets nicely in the fridge and last a couple of days, that is if you last that long…

– try a white coconut frosting topping with your favourite flavouring or just natural.

– I haven’t tried freezing, but I think they would be fine.

 

 

 

Here’s the calorie count.

The  one mini cupcake as per image is 70kcals – when making 14pcs

 

 

Are cupcakes your quick treat recipe on the weekend? Which flavour do you prefer?

MK xx