Rumoured to taste like Romany Creams.
Heavenly if allowed to stand and eaten the next day.
- Preheat your oven to 180C.
- Combine 1/2 cup of Coconut Flour, 1/2 cup of Unsweetened Cocoa, 1/2 tsp of Unrefined Sea Salt, 1/2 tsp of Baking Powder and mix well.
- Melt 1/4 cup of Butter over low heat.
- Mix the Eggs, 1 cup of Honey and Melted Butter together.
- Combine the two mixtures and mix for at least a minute or more, until smooth without clumps (coconut flour expands as it takes in moisture, so it is good to give it a little time).
- Fill each cupcake liner 1/2 way up.
- Bake for about 20 minutes, or until a toothpick inserted comes out clean.
- Cool the cupcakes before applying frosting.
- Chocolate Buttercream Frosting: Combine 1 cup of Butter (softened to room temp), 2/3 cup of Honey and 4 Tbs of Unsweetened Cocoa in a mixer and blend until smooth and pliable enough to go into a pastry bag for piping.
- Enjoy! You can store these at room temp or in the fridge. The buttercream frosting will stay "in shape" better in the fridge.