Cupcake Batter:(for ca. 12 cupcakes)
- 180 g Küchenmeister Spelt Flour T630
- 110 g shredded coconut
- 150 g Sweet Nature Cane Sugar
- 240 ml coconut milk
- 70 g coconut oil
- 60 ml soy milk
- 1/2 tsp bourbon vanilla
- 1/2 tsp. baking soda
- 1/2. tsp. baking powder
- Pinch of salt
- Zest and juice from 1 lime
- I can coconut cream (400ml)(chilled for min. 4 hours)
- 30-90 g powdered sugar
- Zest from 1 lime
- Shredded coconut for spinkling
Preheat oven to 175°C (convection). Line a muffin tray with muffin cups.
Serparate the more liquid coconut milk from the solid coconut milk. In a pot, over a low heat melt the coconut oil and the solid parts of the coconut milk. In a bowl, combine together the liquid coconut milk, soya milk, lime zest and juice, and the sugar. In a second bowl combine the flour, shredded coconut, vanilla, baking soda and baking powder. Add the now melted coconut oil and milk to the rest of the wet ingredients and mix well. Add the flour mixture to the wet ingredients and mix until just combined. Divide the batter equally among the muffin cups and bake for 20-25 minutes. Remove muffins from the oven and cool for 5 minutes in the tray. Remove muffins from the muffin tray and cool fully on a wire rack.
For the whipped coconut topping: Pour the chilled coconut cream into a bowl, and separate the thicker cream from the more liquid coconut cream (keep the liquid for another recipe). Whip the thicker cream for a few minutes until it begins to stiffen. Now gradually beat in the powdered sugar and lime zest, and continue whipping until the coconut cream becomes stiff. Place the whipped coconut cream into a pastry bag and pipe onto the cupcakes. Sprinkle with the shredded coconut.