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All set to Coconut….

July 12, 2012
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My “Nuts for coconut” class is booked out but there are plenty of places left for upcoming classes if you are in the Brisbane area.

This dairy free recipe is delightfully “coconut-ty” made with both coconut butter & coconut cream and although they use SR flour, you could use a gluten-free alternative or even coconut flour too! Wonderfully moist, these cupcakes will stay fresh for a few days due to the oil and you can substitute butter if you wish but you won’t get that real intense coconut flavour.

120g coconut oil or butter
100g sugar
1 piece of lemon rind
2 eggs
120g coconut cream
1 teas baking powder
150g SR flour
1 tab cornflour
50g coconut
 
Mill sugar & lemon for 10 secs SP 10. Add oil/butter & eggs and mix on SP 4, 20 seconds.
Add other ingredients and pulse to combine.
Bake in a moderate oven for 30 minutes.
If you substitute coconut flour, use only 50g and add another egg.
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