Gluten-Free, Lime Cupcakes with Cheesecake Topping
Preparation Time: 10 minutes
Servings: 6
Ingredients:
Cupcakes:
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup whole sugar
- 2 tablespoons coconut milk*
- 1/4 cup coconut oil
- 1 medium lime, juice and rind
- 3 eggs
- 2–3 drops liquid chlorophyll
Topping:
- 3 ounces cream cheese
- 1/4 cup whipping/heavy cream
- 1/4 cup whole sugar
Directions:
Cupcakes:
Preheat the oven to 400 degrees F.
Mix the coconut flour, baking powder, salt, and whole sugar in a bowl. Add the coconut milk, coconut oil, lime juice, rind, and eggs together until you have a smooth batter. Add the chlorophyll and adjust if you want it brighter green.
Pour into cupcake cases and bake for 20 minutes. Remove from the oven and allow to cool.
Topping:
Blend the topping ingredients together until smooth. Slather or pipe over the cupcakes. Optional decoration is extra rind from a lime.
Homemade Coconut Milk
*For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Angela from St. George won $50 for this recipe and photo! Submit your recipes here!
