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Ingredients
- For the cupcakes:
- 2 large eggs
- 1/2 cup granulated sugar
- 3/4 cup olive oil (don't skimp on the quality)
- 1 cup plain yogurt (low or full fat)
- zest and juice of a lemon
- 1 cup rice flour
- 1/2 cup millet flour
- 1/2 cup desiccated coconut
- 1 tablespoon baking powder
- pinch of salt
- shaved coconut to decorate (optional)
- Cream Cheese frosting:
- Cream Cheese Frosting Filling:
- 1 stick (115 grams) unsalted butter, room temperature
- 8 ounces (227 grams) cream cheese, room temperature
- 2 cups (230 grams) powdered sugar, sifted
Preparation
Step 1
Preheat the oven to 350F and line cupcake tins with cupcake liners, slightly brush the inside olive oil.
In a large bowl, whisk together the eggs and sugar for about 2 minutes. Add the olive oil, yogurt, lemon juice and zest and whisk again so that everything is well mixed. Add the rice flour, millet flour, coconut, baking powder and salt and mix until the batter is smooth. (You can do this in a stand mixer if desired)
Divide among the muffin tins, filling no more than 2/3 of the way up. Bake for about 15-20 minutes or until a toothpick inserted in the middle comes out free of crumbs.
Let cool completely before frosting. Once frosted, add a few pieces of shaved coconut if desired.
Frosting:
In bowl of electric mixer, beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.