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Mini caramelly cupcakes with coconut cream cheese topping

Mini caramelly cupcakes with coconut cream cheese topping
2.9 14 ratings
Prep. 35 min
Total 2 h
48 portions
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Ingredients

Coconut cream cheese topping
  • coconut cream (min. 65% coconut cream) (see Tips)
    500 g
  • pure maple syrup
    80 g
  • lemon juice
    1 tbsp
  • vanilla bean paste
    1 tsp
  • agar agar powder (see Tips)
    1 tbsp
Cupcakes
  • coconut oil cooking spray for greasing
  • coconut sugar
    250 g
  • light olive oil
    120 g
  • gluten free self-raising flour
    400 g
  • water
    210 g
  • natural vanilla extract
    1 tsp
  • gluten free baking powder
    1 tsp
  • apple cider vinegar
    1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 9.6 mg
Protein 0.5 g
Calories 417.1 kJ / 99.3 kcal
Fat 4.9 g
Fibre 0.2 g
Saturated Fat 2.7 g
Carbohydrates 13.7 g

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