One-half cup of ground almonds
One-third cup of unsweetened coconut
One-half cup of thick, full-fat coconut milk
One tablespoon of butter
One teaspoon of baking powder
A fourth-teaspoon of salt
Two egg-whites, whipped until peaks form
Two tablespoons of unbleached, all-purpose flour
One-half cup of granulated Splenda (Trademark)
Butter the insides of sections in a mini-muffin pan.
Mix together all ingredients until well-blended. Gradually fold-in the stiffly-beaten egg-whites.
Put an equal amount of the resultant batter into each mini-muffin tin.
Bake for twenty or thirty minutes in a hot oven, until the edges of your mini-cupcakes are brown.
When the cupcakes are cool, gently remove from the mini-muffin pan with a dull butter-knife.
Frost these if desired. I use an icing made with cream cheese, vanilla, Splenda and a small amount of yoghurt to make it creamy before spooning the frosting into an icing-bag.
Recipe and Photo are Copyrighted Material by M-J de Mesterton ©2011