My favorite dessert is the most heavenly, home-baked, organic coconut cupcake.
It has the perfect combination of flavor and texture. It is moist and tasty, paired perfectly well with a hot cup of Jo! It's one of those foods that really soothe the soul and warm the heart. It has a thin layer of icing on top that goes really well with the cupcake. The actual cupcake is vanilla flavored, but the icing is made with coconut milk. Of course you would have to like coconut flavor to appreciate this dessert, but the flavor is pretty subtle so don't be afraid of being overwhelmed with coconut taste. I would say the best part about this cupcake is that it's organic! So if you do decide to indulge in this tasty delight, you can feel less guilty about it.
Below are the ingredients, hope you enjoy it as much as I do!
2 cups spelt flour
1 1/2 cups (organic) sugar
2 teaspoons baking powder
1 teaspoon salt
8 tablespoons extra light olive oil
2 large (organic) eggs
1 cup almond milk (or regular)
2 teaspoons vanilla extract
1) Preheat oven to 350 degrees and put muffin liners into muffin pan.
2) Whisk flour, sugar, baking powder and salt together in medium bowl.
3) In a separate bowl whisk eggs,oil,milk and vanilla until smooth.
4) Combine wet ingredients into dry ingredients.
Take a can of coconut milk and leave it in the fridge over night. Then, combine the coconut milk with maple syrup and whip them together for a few minutes. Spread the icing over the cupcake and voila!