Easy coconut rum cup cakes with Stevia

 

 

This is a variation of the previous post of Foolproof paleo coconut cake with Stevia, for this version I used cup cake moulds and different liquid to get the the Rum -Coconut flavour.

 

Makes: 11-12 cup cakes

Prep time: 10 min

Cooking: 35min

Cooling time: 60-120min

 

Ingredients:

• 6 medium eggs
• 100g Stevia-sweet Baking Granules 1:1
• 60g melted Coconut oil (or Butter)
• 50g Rum
• 100ml water
• sprinkle of ground Vanilla
• 37g Almond flour
• 36g Coconut flour
• 170g Unsweetened desiccated Coconut
• 3g  Baking powder

 

Instructions:

1. pre-heat oven to 180 degree celsius
2. Beat the egg with the Stevia-sweet Baking Granules 1:1 and Vanilla
3. mix  in the melted cooled oil until creamy
4. add the Rum and Water beat until combined
5. mix all dry ingredients together in a large bowl (sift the coconut flour)
6. add the dry ingredients to the creamy egg mix, use electric mixer to combine
7. fill smooth and well combined mass into buttered or lined with grease proof paper round cake tin
8. bake for around 40min, turn tray around at half way point to ensure even browning (check with a skewer that the cake is baked through)
9. leave to cool before coating in melted Lindt chocolate or leave as is.

 

 

Tip:

• the cake will keep several days in the fridge
• for freezing cut them into pieces, separate with greaseproof paper and defrost as required
• can be covered in chocolate
• use juice or other flavoured liquid instead of coconut milk
• ice the cup cakes or fill them with a cream

 

I hope you love the rum flavour as much as I did.

MK xx