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Joined: Jul 2004
Posts: 1,934
Kiwi Offline OP
OP Offline
Joined: Jul 2004
Posts: 1,934
Bah! Who said the NSD is hard? Not when you can eat these! grin


60g (2 ounces) white cooking chocolate (I used Nestle Milky Bar)
3/4 cup (150g) butter
1 cup sugar
1 teaspoon vanilla essence
6 beaten eggs
3/4 cup sifted coconut flour
1/2 teaspoon baking powder (make your own starch free)

Melt chocolate and butter together either in the microwave or in a saucepan over low heat.
Mix in sugar, beaten eggs and vanilla.
Stir in remaining ingredients then mix with electric beaters to get rid of any lumps.

Spoon into baking cups in a standard 12 muffin tray.
Bake at 350 degrees F (180 C) for 15-20 minutes or until the cupcakes sping back when lightly pressed.

Allow to cool completely before icing/frosting.


1 cup icing sugar (powdered sugar)
1/2 teaspoon softened butter
1/4 teaspoon vanilla essence
approx 1-2 tablespoons hot water
A few drops of food coloring

Sift icing sugar into bowl. Add butter and vanilla. Add sufficient water to mix to a spreadable consistency. Add your coloring.

I haven't been able to find starch free icing sugar here in NZ. They always add a starch to make it free flowing. So I made my own! Just blitzed white sugar in my electric coffee grinder but apparently you can use a food processor too.

Add chocolate sprinkles or other decorations of your choice.

Chelsea smile

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Joined: Apr 2009
Posts: 1,595
Joined: Apr 2009
Posts: 1,595
Yum! Thanks Chelsea...although not being a lover of frosting I can see myself throwing a handful of frozen raspberries into the muffin mix! laugh

I have made more variations on the muffin / cake theme than I care to think about - current fave being date, ginger, maple syrup and pecan. tongue3

Last edited by inkyfingers; 06/02/11 10:34 PM.


Happy to be a physio by day, not happy to be a Spondy 24/7! wink3

Moderated by  Dotyisle, Kiwi 

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