Mini caramelly cupcakes with coconut cream cheese topping

Mini caramelly cupcakes with coconut cream cheese topping

2.9 14 ratings

Prep. 35 min

Total 2 h

48 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 9.6 mg

Protein 0.5 g

Calories 417.1 kJ / 99.3 kcal

Fat 4.9 g

Fibre 0.2 g

Saturated Fat 2.7 g

Carbohydrates 13.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Hip Hip... Hooray! 85 Recipes
Australia and New Zealand

You might also like...

Show all

Cotton soft Japanese cheesecake

1 h 45 min

Apple and date cake

1 h 30 min

Basic muffin mix

30 min

Sticky buns with brown sugar glaze

2 h 30 min

Peppermint chocolate brownie cheesecake

1 h 5 min

Mixed berry pavlova stack

5 h 30 min

Magnolia Kitchen pear and ginger loaf

1 h 55 min

The ultimate low carb celebration cake

1 h 20 min

Almond shortbread biscuits

2 h 10 min

Panforte

1 h 30 min

Chocolate cupcakes

1 h 20 min

Chocolate chip and pistachio cream cookies

1 h

Show all