Lemon & Coconut Cupcakes with Passion Fruit Cream
By Amy Crawford
When there's a birthday in the house it surely must be celebrated with cake, beautiful moist cake with lashings of finger-licking-good icing. As per usual we here at THI are intent on finding a healthy gluten free alternative for every possible occasion - and we're just a little tickled about the upshot of this kitchen creation. Not only is this cup cake moist and deliciously tasty, but that passion fruit cream... it's heavenly!
But onto much more important matters regarding birthdays in the house! On Friday my wonderwoman off-sider Sarah John, celebrated the end of her twenties and the commencement of a new decade, her thirties. Of course it is only apt that Sarah did so whilst licking her fingers clean of said icing... and her lips clean of cake crumbs.
So if I could take a moment please and ask you all to join me in song, for a belated Happy 30th Birthday to my wonderful PA Sarah. Sarah, is it your combination of loyalty, commitment, integrity, knowledge, friendship, support and of course culinary skills, that make working with you such a daily delight. Thank you for being such a significant and crucial member of the THI team, it wouldn't be the same without you.
Ok troops, all together now!
"Happy Birthday to you,
Happy Birthday to you.
Happy Birthday dear Sarah,
Happy Birthday to yooouuuuuuu....."
For the muffins:
1 1/2 cups nut flour of choice (almond, cashew or hazelnut would work well)
2/3 cup coconut flour
1/3 cup rice malt syrup
1/3 cup coconut milk, full fat
1/2 cup coconut oil, melted
3 tablespoons fresh lemon juice (approximately juice of 1 lemon)
2 tablespoons lemon rind (or rind of 1 lemon)
1 teaspoon baking soda
For the icing:
Pulp of 2 medium passion fruits
1 cup cashews, soaked in filtered water for 2 hours
2 tablespoons rice malt syrup (or to taste depending on how sour your passion fruits are)
2 tablespoons coconut cream, full fat
1 tablespoon coconut oil
Preheat oven to 180 degrees C. Line a muffin tray with patty pans or baking paper.
To make the muffins, combine all dry ingredients in a bowl. In another small bowl whisk the eggs and then stir in the remaining wet ingredients. Make a well in the centre of the dry mix and pour in the wet ingredients. Stir to combine with a wooden spoon.
Divide the batter between the muffin holes. Bake in the oven for 20-25 minutes or until a skewer inserted into a muffin comes out clean.
To make the icing, combine all ingredients except for the passion fruit pulp in a small high-powered food processor. Blend until smooth and creamy, scraping down the sides occasionally if need be. Transfer to a small bowl and stir in the passion fruit pulp, seeds included. Place in the fridge while the muffins are cooling, allowing the icing to slightly thicken.
Generously dollop the icing over each muffin. Start singing!