This is the perfect healthy treat for your upcoming Easter-Brunch! Coconut and carrot go together so well and the frosting is heavenly, like a sweet coconut cloud that no one will get enough of! As always, these cupcakes are vegan, gluten-free, and refined sugar-free.
Makes about six cupcakes.
Ingredients: (preferably organic)
- 1 1/2 cups GF oat flour (make your own by blending oats)
- 1/2 cup shredded coconut
- ¾ cup coconut sugar
- ½ tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- A pinch of salt
- 2 flax eggs (2 tbsp ground flaxseed mixed with 5 tbsp of water)
- 1/4 cup coconut oil, melted
- 1/2 cup applesauce
- 3/4 cup grated carrots
- 1/2 cup grated apple
Frosting
- 1 pack coconut milk (Thai brand works best)
- 1 tbsp maple syrup
- A pinch of vanilla bean
Topping
- ¼ cup coconut flakes
- 1 tsp maple syrup
- A pinch of Pink Himalayan Salt
Directions:
01. Pre-heat the oven to 180 degrees and prep a muffin pan by greasing the molds with a bit of coconut oil.
02. Mix the dry ingredients until well combined: oat flour, shredded coconut, coconut sugar, baking powder & -soda, cinnamon and salt.
03. Mix the wet ingredients until well combined: flax eggs, coconut oil and applesauce.
04. Mix wet and dry ingredients.
05. Fold in grated carrot and apple and combine carefully.
06. Fill the dough in the muffin pan and bake about 30 minutes until golden.
07. When the cupcakes are done, make the topping and frosting.
08. Topping: Pre-heat the oven to 160 degrees. Mix the coconut flakes with the maple syrup and salt and spread on a parchment paper lined baking sheet. Bake for 5-6 minutes until golden.
09. Frosting: In a bowl, combine coconut milk, maple syrup and vanilla bean and mix with a spoon until combined. Place in the freezer for 30-40 minutes until it gets a little firm and easy to spread. If you don’t use it right away, keep it in the fridge where it will keep the perfect consistency.
10. Right before serving, top cupcakes with frosting and sprinkle with coconut flakes.
