Gluten Free Lamington Cupcakes

** Gluten Free 

** High protein

INGREDIENTS:

300 g Coconut Flour

75 g (1 Cup) desiccated coconut

2 1/2 tspns baking powder

80 ml (1/3 cup) extra virgin olive oil

80 ml (1/3 Cup) organic maple syrup

4 organic eggs

1 tspn vanilla extract

pinch sea salt

125 ml (1/2 Cup) almond or coconut milk

FROSTING:

500 g cream cheese, quark or strained Greek style yoghurt (labna)

60 g (1/2 Cup) Naked chocolate or raw cocoa powder

60 ml (1/4 Cup) organic maple syrup

2 tspn vanilla extract

Method:

1. Preheat oven to 160deg C (320Deg F)

2. Combine coconut flour ,coconut, and baking powder in a large bowl.

3. Add olive oil, maple syrup, eggs, vanilla and sea salt.

4. Mix well then add almond or coconut milk.

5. Spoon lamington cupcake batter into 10 lined cupcake tins.

6.Bake for 40mins or until cooked through and golden on top

7. Remove from oven and cool completely

8. Combine all the frosting ingredients until smooth using a whisk or hand mixer.

9. Apply generous amounts of frosting to each cupcake.

10. Top with coconut flakes and store (covered) in the fridge until required for up to 4 days.