For the Cupcakes
225g/8oz gluten-free baking mix
5g/0.25oz baking powder
90ml//3fl oz coconut oil
90ml/3fl oz maple syrup
40ml/1.33fl oz coconut milk
120g/4.25oz grated apples
½ tsp. salt
½ tsp. cinnamon powder
½ tsp. ginger powder
1 tsp. vanilla extract
For the Coconut Caramel
200ml/6.75fl oz coconut cream
70g/2.5oz coconut sugar
1 Whisk together the baking mix, baking powder, salt, cinnamon, and ginger powder in a large bowl.
2 Make a well in the centre.
3 Add in egg, vanilla extract, coconut oil, coconut milk, and maple syrup. Stir until combined.
4 Fold in grated apples.
5 Pour about ¼ cup of batter into each cupcake tin hole.
6 Bake for 20 minutes at 175C/350F.
7 Meanwhile, heat coconut cream and coconut sugar in a saucepan until reduced by half. Leave to cool and thicken.
8 Empty out the middle of each cupcake using a cookie cutter.
9 Fill with coconut caramel.
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