I’ve been playing with recipes using coconut sugar during lockdown to reduce my refined sugar intake, and this is one of the results… The frosting still uses icing sugar, but these are just as yum warm out the oven with nothing on them!!!
Here’s a link to the RECIPE.
For the baby cakes: 65ml oil
60ml peanut butter
125g coconut sugar (or brown sugar)
5ml baking powder
60g white chocolate chips
For the icing:
50ml Cacoa powder
250ml Icing sugar
60ml Peanut butter
Preheat the oven to 180C and line a cupcake tin with paper cases.
Put all cupcake ingredients into a processor(except chocolate chips) and pulse until smooth and combined, add a drop of milk if necessary, you are looking for a thick batter.
Spoon into cupcake tin and press in the chocolate chips, then bake for 15-20 minutes until skewer comes out clean. Leave to cool.
Stir together the icing ingredients adding a drop of milk if necessary to create a spread.
Spoon the icing over the cupcakes and serve. (these are also great warm straight out the oven without icing!)
You can substitute the coconut sugar for brown sugar or treacle sugar even if you wish.
For a gluten free version use a 1 for 1 gluten free cake flour mix.