OLIVE OIL CUPCAKES WITH PEPPERMINT CREAM
MAKES 12 LARGE CUPCAKES
• 4 eggs, separated • 100ml extra-virgin olive oil • 50g erythritol powder • 2 tbsp psyllium-husk powder • 145g macadamia nut meal • 1 tsp baking powder • 1 tsp Himalayan salt • xylitol syrup, to drizzle • zest of ½ an orange
FOR THE PEPPERMINT CREAM • 1 x 400g tin coconut cream, chilled and coconut water drained off • ¼ tsp peppermint extract
1. Preheat the oven to 170˚C. Grease a 12 hole muffin tin. Whisk the egg yolks, olive oil and erythritol in a bowl. 2. Stir in the psyllium-husk powder, macadamia nut meal, baking powder and salt. In a separate bowl, whisk the egg whites until they are stiff, then fold this through the batter. 3. Spoon the batter into the prepared tin and bake the cupcakes for 25–30 minutes or until a skewer that has been inserted comes out clean. Remove the tin from the oven and let the cupcakes cool completely. 4. For the peppermint cream: Whisk the coconut cream and peppermint extract together. Cut the cupcakes in half horizontally, add a spoonful of peppermint cream and sandwich the halves together. Spoon a little peppermint cream on top of each cupcake. 5. To serve: Drizzle the syrup on the cupcakes, garnish them with orange zest and serve immediately.