Gluten Free, Sugar Free Vanilla Muffins with Chocolate Coconut Cream
ready in 1 hr 45 min.
- For the cupcakes
- ½ cup white Rice flour (scant)
- ⅕ cup Potato starch
- ⅐ cup Tapioca flour
- ¼ tsp xanthan gum
- ½ tsp gluten-free Baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup unsalted butter
- 0.333 cup coconut sugar
- 1 large egg
- 1 tsp vanilla extract
- ⅜ cup low-fat Buttermilk (more if needed)
- For the topping
- 1 ⅛ cups Coconut cream
- 8 ozs plain Dark chocolate (70% coco solids, chopped)
- ½ tsp Vanilla powder
- 1 Tbsp rice Malt syrup
- powdered xylitol
For powdered xylitol: place the xylitol in a food processor and blend to a powder
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 6 muffin tins.
Stir together the flours, xanthan gum, baking powder, bicarbonate of soda and salt. Set aside.
Beat the butter in a mixing bowl until light and fluffy. Add the sugar, then the eggs and vanilla and beat until well combined.
Add the dry ingredients, alternately with the buttermilk, beginning and ending with the dry ingredients. The mixture should be thick and fluffy.
Spoon into the paper cases and bake for about 20 minutes, until a skewer inserted into the centre comes out clean. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
For the topping: heat the coconut cream, rice malt syrup and vanilla powder in a pan to a simmer.
Pour into a bowl and add the chocolate, whisking until smooth and melted. Cover and chill until firm enough to pipe.
Spoon into a piping bag with a shell nozzle and pipe a swirl on each cake. Sprinkle with powdered xylitol.