Mini caramelly cupcakes with coconut cream cheese topping

Mini caramelly cupcakes with coconut cream cheese topping

2.9 14 valutazioni

Prep. 35min

Totale 2h

48 portions

Ingredienti

Coconut cream cheese topping

coconut cream (min. 65% coconut cream) (see Tips)
500 g
pure maple syrup
80 g
lemon juice
1 tbsp
vanilla bean paste
1 tsp
agar agar powder (see Tips)
1 tbsp

Cupcakes

coconut oil cooking spray for greasing
coconut sugar
250 g
light olive oil
120 g
gluten free self-raising flour
400 g
water
210 g
natural vanilla extract
1 tsp
gluten free baking powder
1 tsp
apple cider vinegar
1 tsp

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 9.6 mg

Proteine 0.5 g

Calorie 417.1 kJ / 99.3 kcal

Grassi 4.9 g

Fibre 0.2 g

Grassi saturi 2.7 g

Carboidrati 13.7 g

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Presente anche in

Hip Hip... Hooray! 85 ricette
Australia e Nuova Zelanda

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