Coconut Easter Cups
For the base:
1/4 cup butter
1/3 cup coconut sugar
1/4 cup Greek yogurt
1/3 cup almond milk
1 teaspoon vanilla essence
1 teaspoon baking powder
1 cup plain flour
For the topping:
70g white chocolate
1 tablespoon coconut oil
1 cup shredded coconut
Preheat oven to 180 degrees celsius.
Set out 12 mini cupcake cases on a tray.
To make the base: Whip coconut sugar and butter together.
Add all remaining base ingredients and stir well.
Fill cases 2/3 of the way full. Place in the oven and cook for about 10 minutes.
Remove from the oven and allow to cool slightly.
To make the topping: Melt coconut oil and chocolate together.
Stir in coconut.
Spread on top of the cupcake and shape like a nest.
Sprinkle mini smarties and chocolate egg s on top.
Best stored in an airtight container for up to 5 days.
Per serve (31g) / Per 100g
Energy (kJ): 605/1920 | Protein (g): 3.6/11.4 | Fat (g): 8.6/27.4 | Saturated Fat (g): 6.2/19.8 | Carbohydrates (g): 12.7/40 | Sugar (g): 6.6/21 | Sodium (mg): 14/45