♬ 'Loud' Rihanna
Midweek pleasures don't get better than this. Treat yourself and friends to a batch of these gluten free, guilt free, gorgeous cupcakes.
Best served warm with a dollop of Green and Black's chocolate ice cream, chia love sprinkles and coconut.
150g unsalted butter
150g caster sugar
3 medium eggs
2 tablespoons orange juice
2 tbsp low fat crème fraiche
50g coconut flour
125g gluten free plain flour
1 tsp gluten free baking powder
1 tbsp almond milk
2 tsp lemon zest
1tsp vanilla essence
Green and Black's dark chocolate ice cream
▶ Preheat oven 180°c
Beat butter and sugar until pale and fluffy.
Slowly whisk in eggs with crème fraiche, zest, essence and orange juice.
Fold in flours until a smooth batter is formed.
Lastly stir in milk.
Coconut flour needs loads more liquid, this is why an extra egg and milk is needed.
Scoop generous amounts into a 12 hole cupcake tin which has been lightly greased.
Bake for 20 minutes until brown at the sides and golden at the top.
Any longer and the cakes will dry out.
Once slightly cool, get the ice cream ready to put on top.
Sprinkle chia and dessicated coconut on each one.
Totally beats the average buttercream.