Feeding the Active Writer

Time for another low-carb sweet. (What can I say, I have a major sweet tooth but…diabetes so…)

Coconut cupcakes with coconut cream cheese frosting.

The cupcakes:

Ingredients:
1 cup flax seed meal.
1 cup shredded coconut (unsweetened)
1 cup powdered sucralose (Splenda or equivelant)
1 tbsp baking powder
3 eggs
1/4 cup vegetable oil
1/2 tbs coconut extract
1/4-1/2 cup water.

Preheat an oven to 350 degrees Fahrenheit (175 C)
In a large mixing bowl, combine the dry ingredients.
Add the eggs, oil, and coconut extract.  Mix well.
Add enough water to make a thick batter, usually about 1/4 to 1/2 cup.

Thoroughly coat a muffin pan with non-stick cooking spray.
Fill the cups about 2/3-3/4 full with the cupcake batter (about 12)
Bake 12-15 minutes.
Remove and let cool before removing from the pan.

The frosting:

Ingredients:
8 oz cream cheese
1/2 cup butter, softened
1 cups powdered sucralose
1 cup shredded coconut.
optional: 1 tsp coconut extract.
Optional:  food coloring to desired color.

Using a pastry blender, combine the cream cheese and butter.
Add the sucralose and coconut.  For a bit stronger coconut taste add coconut extract
Optionally add food coloring
Continue blending until well mixed.
 Top the cupcakes with a generous helping of the frosting.  A more attractive presentation can be had by piping the frosting onto the cupcakes.

Makes 12.

Yes.  I’ve already eaten three.

I’ve had this with both the extra coconut extract and without.  I can’t say that I like one better than the other.  Each suits a mood.  Sometimes I’d want the stronger coconut taste.  Other times not so much.

Enjoy.

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