Lemon Coconut Cupcakes from ‘Sensationally Sugar Free’

This week, we’re spotlighting recipes from Sensationally Sugar Free: Delicious Sugar-Free Recipes for Healthier Eating Every Day by Susanna Booth (Hamlyn), the author of Gloriously Gluten Free. Try making the recipe at home and let us know what you think!

Photo: Haarala Hamilton

By Susanna Booth

Makes 12

The delicate creamy sweetness of coconut is used to full effect as a topping for moist lemon sponge. Coconut milk varies: for best results, choose coconut milk with at least 18 percent fat, and avoid brands with added sodium metabisulfite, as it can have an unpleasant taste.

1 (14 ounce) can coconut milk, chilled
3 tablespoons stevia powder
1¼ cups all-purpose flour
2 teaspoons baking powder
¹⁄³ cup sunflower oil
2 eggs, beaten
Grated rind of 1 unwaxed lemon and 2 tablespoons juice

For the topping
¼ cup dry unsweetened coconut
1 teaspoon stevia powder
½ cup whipping cream

Preheat the oven to 350°F. Line a 12-section muffin pan with paper muffin liners.

Open the can of coconut milk, then scoop out the thick coconut “cream” from the top of the can into a large bowl and set aside. Pour ½ cup of the remaining watery coconut milk into a separate large bowl. Stir in the stevia powder, then add the flour, baking powder, oil, eggs, and lemon rind and juice. Give everything a quick and thorough whisk and then divide the batter evenly between the muffin liners.

Bake the cupcakes for 20 minutes until risen and just browned, and an inserted toothpick comes out clean. Let cool completely on a wire rack.

To make the topping, gently toast the dry unsweetened coconut in a dry skillet for 2 minutes, stirring occasionally, until golden. Let cool completely.

Add the stevia powder to the reserved coconut “cream.” Using an electric whisk, whip until it forms soft peaks — this may take up to 4 minutes. Whip the whipping cream until it forms firm peaks, then fold into the coconut cream. Use a tablespoon to swirl a dollop onto each of the cupcakes and sprinkle the tops of them with the toasted dry unsweetened coconut. These cakes will keep for a couple of days in the refrigerator.

For a completely dairy-free alternative, make the topping using only the thick coconut “cream” scooped from the can. Stir in 1 teaspoon stevia powder and a pinch of xanthan gum, then whisk until it forms firm peaks. Spread onto the cupcakes and sprinkle with dry unsweetened coconut.

Reprinted with permission from Sensationally Sugar Free: Delicious Sugar-Free Recipes for Healthier Eating Every Day

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