Lemon, Chocolate & Coconut Cupcakes

The Bake Off is Back!

If you’re anything like me you’re probably hankering after a big old slab of cake right now.

But you promised yourself you’d be good…

Good news – you can do both!

Dodge the nasties and enjoy these delicious Lemon, Chocolate & Coconut Cupcakes instead 😉

Lemon, Chocolate & Coconut Cupcakes

Ingredients – makes 9 cupcakes

30g coconut oil or butter
4 tbsps honey (or use sweetener of your choice)
3 eggs
juice and zest of 1⁄2 a lemon
1 tsp of vanilla extract
170g self raising flour (use gluten free if preferred)
60g ground almonds
2 tsps chia seeds
for the frosting:
20g dark chocolate (minimum 70% cocoa)
2 tsps coconut oil
90g creamed coconut (use the fat part from a tin of coconut milk) 1⁄2 tsp vanilla extract
1-2 tsps sweetener (to taste)

to decorate:
15g coconut flakes


Preheat oven to 170 ̊C/350 ̊F. Line 9 compartments of a cake tin with paper cases. Place the honey and coconut oil/ butter in a bowl and blend together. Add the eggs and blend well. Stir in the lemon zest, lemon juice and vanilla extract.

In a separate bowl, sieve the flour and add the ground almonds. Stir well. Add the wet mixture to the dry mixture and blend until creamy. Stir in the chia seeds. Divide the mixture between the 9 cases and bake for 15-20 minutes. Allow to cool in the tin.

Place a shallow saucepan of water over
a medium/high heat. Reduce heat to simmer gently. Place the chocolate
and oil in a small heatproof bowl and carefully place in the saucepan of water. Stir until melted. Remove the bowl of melted chocolate from the saucepan and allow to cool for 5-10 minutes. Add the remaining ingredients to the chocolate and stir to combine. Refrigerate for 30 minutes to set the frosting. Spoon the frosting onto the cupcakes and spread evenly. Sprinkle on the coconut flakes.

Store in an airtight container and refrigerate for up to 4 days.

Ian “Master-Baker” Male

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