Me being me, I like to make healthy alternatives for special occasions, this are not as sweet as your normal cupcakes and they are made with coconut flour.
My friend whos birthday it is loves cherry ripes, so I thought I would recreate something special with his favourite flavour.
Cherries are jam packed with the antioxidants C + E which help boost the immune system.
Cherries also have high anti-inflammatory properties so they are perfect to help reduce inflammation in sports recovery or those with arthritis.
Cherries are also rich in melatonin which has a wonderfulcalming effect on the nervous system.
– with gratitude to my amazing client (chef jon) for the frosting tip
1 cup of Oats
handful macadamias nuts roughly chopped
1/2 cup almond meal
1/4 cup coconut flour
1/2 teaspoon bicarb soda
2/3 cup desiccated coconut
1 teaspoon vanilla essence or vanilla bean pods
1/4 cup coconut sugar
1/2 cup of maple syrup or golden syrup
125gms butter (organic)
2 tabs of boiling water
Combine all dry ingredients in mixing bowl.
In separate bowl whisk together eggs and melted coconut oil.
Add to dry ingredients and mix well
Pour into cupcake tray with liners or coconut oil
160g Barambah Yoghurt
40g Coconut Cream
80g Organic Butter
1 cup of coconut sugar
Pinch of Cinnamon, Nutmeg and Vanilla Bean or can use vanilla essence
6 x Melted raspberries
1 teaspoon of raw natural honey
Whisk together butter and sugar first to make sure there are no lumps.
Then add all other ingredients
Frosting won’t be as hard as other forms of icing but should still become hard when placed in fridge.
Decorate with whatever you like – i chose chocolate, coconut and dried strawberries