This recipe is delightfully easy to make and perfect for you to practice with your kids over Easter. The cupcakes can be a healthy and delicious snack option for the whole family!
* Gluten free
1/3 cup coconut milk
3 eggs (whites and yolks separated)
2 tbsp. honey
½ cup of fresh mango
2 tbsp. organic butter or coconut oil
2 tbsp. lime or lemon juice
2 cups of almond flower
¼ shredded coconut
½ tsp. bicarbonate soda
pinch of salt
Preheat your oven to 180˚C.
Add the coconut milk, egg yolks, honey, mango, soft butter and lime juice to a large bowl and quickly blend everything together.
In another large bowl, mix all the dry ingredients: almond flour, shredded coconut, bicarbonate soda and salt.
Combine this mix with your blended mango mix to form your cupcake batter.
Separately, beat the egg whites until firm and fluffy and then add them to the batter. Spoon the batter into small cupcake tins and bake for about 20 min or until golden brown. Check with a toothpick to make sure the cupcakes are ready.
You can decorate them to make them more festive!