Christmas cupcakes made with a base of simple water cocoa muffins and a frosting made with Greek yogurt and desiccated coconut, decorated with strawberries. A recipe designed for a lactose-free and lighter version.
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Preheat the oven to 180°C and prepare a muffin tin with 12 paper liners.
In a bowl, combine the flour, unsweetened cocoa powder, sugar, baking powder, and salt and mix well.
In another bowl, combine the water, seed oil, and vanilla extract; pour the liquid ingredients into the dry ingredients and mix until smooth and lump-free.
Fill the liners about 3/4 full with the batter and bake for about 16-20 minutes (do the toothpick test).
Remove the muffins from the oven and let them cool completely on a wire rack.
Prepare the frosting: mix the Greek yogurt with the desiccated coconut and the chosen sweetener until you obtain a thick, smooth cream. If necessary, let it rest in the refrigerator for 10-15 minutes to firm up.
Once the muffins have cooled, spread the frosting on top of each one with a spatula or piping bag.
Decorate each cupcake with a strawberry and sprinkle with desiccated coconut.
Serve with friends and family; store in the refrigerator in an airtight container and take out 15-20 minutes before eating.
Muffin tin
Muffin liners
Mixing bowls
Cooling rack
Spatula or piping bag
Store in the refrigerator for 2-3 days in an airtight container; remove from the fridge 15-20 minutes before serving.
Also suitable for lactose-free versions; the original author presents the base as "very simple water cocoa muffins" and the frosting with Greek yogurt and desiccated coconut.
Stati Uniti d'America
| Energy (kcal) | 223.09 |
| Carbohydrates (g) | 26.42 |
| of which sugars (g) | 12.28 |
| Fat (g) | 11.34 |
| of which saturates (g) | 4.62 |
| Protein (g) | 4.59 |
| Fibre (g) | 2.45 |
| Salt (g) | 0.11 |
