1 1/2 cups (120 grams) unsweetened desiccated coconut
45 grams (~about 1/2 cup but weigh it!) blanched almond flour
2 teaspoons (6 grams) coconut flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, room temperature
1/3 cup (106 grams) xylitol
1/3 cup (80ml) canned, full-fat shaken coconut milk
3 tablespoons (42 grams) coconut oil, melted
1 1/2 teaspoons coconut or vanilla extract
1 13.5 ounce (400ml) can of full-fat coconut milk
Preheat the oven to 350°F (175°C). Line 8 muffin cups with liners.
In a large bowl, mix together the dry ingredients and set aside.
In a medium bowl, mix together the wet ingredients (eggs through extract) and combine this with the dry ingredients. Mix just until combined!
Fill the cupcake liners so that they're almost full and bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
Remove from the oven, let the cupcakes cool for 2 minutes in the tins, and then turn the cupcakes out onto a wire rack to cool completely before frosting.
200g powdered erythritol
1 cup organic unsalted butter (room temp)
2 tsp vanilla extract
splash of almond milk
2 tsp blue spirulina
2 tsp pink pittaya powder
1. Begin by sifting the erythritol, trust me you don't want to skip this step, it's lumpy
2. Add the butter and cream the mixture
3. Add the vanilla and a splash of almond milk to soften further, at this point , divide the mixture into two and make one blue and one pink. The powder doesn't mix in easily so now you will need the power of a Vitamix or the most powerful alternative possible to really cream the mixture and blend in the colours
4. Use a star nozzle, ideally of a medium/ large size and piping bag, load a large dollop of each colour alternately so the colours will swirl out when you pipe
5. Ensure your cupcakes are completely cool and swirl away, beginning from the outside edge inwards until you get to the middle and then force the last swirl out in a consistent dollop like manner! So that you get the little swirl on top. You could also pipe a rose shape or use a plain circular nozzle for this. Voila! Perfectly unicorn coloured and deliciously sweet cupcakes minus the sugar!