These fructose-free cupcakes were a hit at the Aspire Groupies Christmas Party. I had gotten the recipe from IQS team.
INGREDIENTS
4 large eggs.
1/4 cup coconut oil.
1 1/2 tablespoon rice malt syrup.
1/4 cup coconut flour
4 tablespoons cacao powder. 1/4 teaspoon sea salt.
1/4 teaspoon baking soda.
Icing
180 g salted butter.
1 1/2 tablespoon rice malt syrup.
1 teaspoon vanilla extract.
METHOD
Step 1
Preheat oven to 180 C and line a muffin tray with nine patty pans.
​
Step 2
Add all ingredients into a blender. Blitz until you form a smooth batter. Scoop batter evenly between the patty pan cases. Place into the oven and bake for 30 minutes.
Step 3
While the cupcakes are baking, prepare the icing. Using an electric beater, beat the butter until pale and u y. Slowly incorporate the rice malt syrup and vanilla extract until all combined. Line a piping bag and ice cupcakes once they are cooled to room temperature.
Comments