These cupcakes are slightly adapted from My Darling Lemon Thyme (which is my favourite wholefoods book with down to earth realistic recipes that are mainly gluten/dairy free)
400ml tin of coconut milk
100g rapadura sugar
80ml olive oil
2 t apple cider vinegar
1 t vanilla extract
70g fine brown rice flour
Pulp from almond milk making (150g)
50g sorgham flour
40g cocoa powder
1 t baking soda
½ t gluten free baking powder
30g desiccated coconut
¼ t sea salt
125ml coconut milk
180g roughly chopped dark chocolate
Coconut chips or desiccated coconut to serve
Preheat oven to 180°c and line a 12 hole muffin tin with paper cases.
Place almond milk, sugar, oil, vinegar, vanilla, egg into TM bowl and mix for 15 seconds on speed 4.
Add all other ingredients and mix for 15 seconds on speed 4.
Scrape down sides if needed and mix again for 10 seconds on speed 4.
Mixture should resemble a smoothish batter, spoon mixture evenly into cupcake cases.
Cook for approx. 18-20 mins, until skewer comes out clean when inserted into the middle. Cool 5 minutes in the tin, then transfer to a wire rack to cool completely. Ice when cold.
To make the ganache add coconut milk to very clean and dry TM bowl. Mix on temp 100 for 1 min on speed 1. Stir milk and wait until slightly cooled, add chopped chocolate and mix on temp 37 for 1 min. Spoon on top of cupcakes when ganache has cooled. Top with coconut chips and serve.
You can also make this on the stovetop by bringing coconut milk to boil in a small saucepan. Remove from heat and stir in chocolate until smooth. Spoon on top of cupcakes when cooled slightly.
Recipes to tempt your taste buds!