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| Gluten Free Lime Cupcakes with Cheesecake Topping |
| photo by recipe author |
Preparation Time: 10 minutes
Servings: 6
Cupcakes:
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup whole sugar
- 2 tablespoons coconut milk*
- 1/4 cup coconut oil
- 1 medium lime, juice and rind
- 3 eggs
- 2-3 drops liquid chlorophyll
Topping:
- 3 ounces cream cheese
- 1/4 cup whipping/heavy cream
- 1/4 cup whole sugar
Cupcakes:
Pre-heat the oven to 400° F.
Mix the coconut flour, baking powder, salt and whole sugar in a bowl. Add the coconut milk, coconut oil, lime juice, rind and eggs together until you have a smooth batter. Add the chlorophyll, adjust if you want it brighter green.
Pour into cupcake cases and bake for 20 minutes. Remove from the oven and allow to cool.
Topping:
Blend the topping ingredients together until smooth. Slather or pipe over the cupcakes. Optional decoration is extra rind from a lime.
Angela from St. George, won $50 for this recipe and photo! Submit your recipes here!
Published on June 20, 2016
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