But right now it is Easter. And a little sugar over Easter is fine!
Healthier Coconut Cupcakes- Easter Bunny Edition
Cupcakes adapted from Texanerin Baking
Topping adapted from Taste
For the Cupcakes
1 1/2 cups desiccated coconut
1/2 cup almond meal
1/4 cup coconut flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed
1/4 cup granulated stevia
10 drops liquid stevia
1/2 cup coconut cream, can shaken
3 tablespoons coconut oil, melted
1 1/2 teaspoons vanilla extract
For the Icing
1/2 cup coconut cream
1/3 cup icing sugar
1/2 cup desiccated coconut
For the topping
32 Strawberries and Cream lollies
32 Blue mini m&ms
18 Red mini m&ms
32 mini white chocolate buttons (I used milky bar brand)
32 tic tacs
Black icing pen
1. Preheat the oven to 130°C. Line 18 muffin cups with liners or use silicon molds
2. In a large bowl, mix together the dry ingredients. Now add the wet ingredients and mix until just combined.
3. Fill the cupcake liners so that they're almost full and bake for 35 minutes. If the top begins to burn cover with foil. The cupcake when removed should appear moist but the middle should not be runny.
4. 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 cooling.
5. For the icing, combine all ingredients in a bowl and mix. The icing should be on soft but spreadable. If you think it is too runny, add more icing sugar and desiccated coconut.
6. Once the cupcakes are cool, spread the icing onto the cupcakes.
7. For the toppings, trim 5mm from one end of each strawberries and cream lolly and place two lollies on top of one cupcake to form the ears. Press 2 blue mini M&Ms onto the cake to form eyes. Press 1 red mini M&M onto the cake to form a nose. Press 2 mini white chocolate buttons below the nose to form cheeks and add 2 tic tacs for teeth. Use the black icing pen to pipe dots in centre of eyes to form pupils. Once your cupcake resembles a bunny it is ready to serve!