These little lovelies I made for a garden party I went to today, my brothers girlfriends parents threw a Summer (the sun made a brief appearance..) BBQ and I obviously couldn’t turn up empty handed. I spent hours making a brown sugar custard tart with roasted strawberries. Being a smart arse I didn’t bother to read the recipe and rather too late realised the pastry had to rest for 4 hours, then roll, then rest again for 2 hours, then blind bake for 40 minutes (at this point I went to bed, I needed resting as well as the pastry), allow to cool completely, make the custard, back in the oven for 40 minutes…. Phew! It tasted ahmazing but anything which involved 13 egg yolks and 700ml of double cream would do I guess. I also whipped up a simple white chocolate and raspberry sponge and these gluten free courgette and coconut cupcakes.
You can use coconut flour if you have it to hand although it is mighty expensive, I have found that using theme weight of desiccated coconut blasted in a blender will do the job just fine and is much cheaper. In the middle of the cakes is a burst of raspberry jam but feel free to leave this out if you wish. You can’t taste the courgette but add great flecks of vivid green in the sponge! You could also make these lactose free by omitting the butter in the icing and using all coconut cream. Gluten free flour can also be substituted for plain flour. (Apologies that there are no inside pictures of the cakes, I had to take them all to the party!)
The recipe has been adapted from an original by Harry Westwood
Gluten free courgette and coconut cupcakes
- 200g coconut flour
- 3 large eggs
- 180g caster sugar
- 250g courgette, grated
- 1 teaspoon vanilla extract
- 120g gluten free flour
- 2 teaspoon baking powder
- pinch of salt
- Jar of raspberry jam (optional)
- 50g creamed coconut
- 150g butter
- 200g icing sugar
- 100g desiccated coconut
- Pre heat your oven to 170 degrees. Line a muffin tin with cases.
- Beat together the sugar and eggs. Add the courgette and vanilla, mix well.
- In a separate bowl, stir together the flour, coconut, salt and baking powder. Tip into the egg mixture and stir until fully incorporated.
- Divide between your muffin cases and put into the oven. Bake for around 15 minutes, they are done when an inserted knife comes out clean and are firm to the touch. Leave to cool.
- If adding the jam, use a small knife to cut a shallow hole around 2 cm wide in the top of the cakes, add around 1 teaspoon of jam to each cake.
- To make the icing, cream together the coconut cream and softened butter. Add the icing sugar, beating well until desired sweetness is achieved. Add dollops to each cake and sprinkle with desiccated coconut.