Chocolate Santa Hat Cupcakes

These gluten free, dairy free chocolate cupcakes make for a delicious cupcake on their own or you can add some strawberries and coconut yoghurt and turn them into these cute santa hat cupcakes at Christmas time.

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Santa Hat Cupcakes

Makes 16-20

Gluten free, dairy free

Ingredients:

• 1 cup almond meal

• 1/2 cup tapioca flour

• 1/3 cup cacao powder

• 1/2 teaspoon bicarb

• pinch salt

• 2 large eggs

• 1/4 cup maple syrup or honey

• 1/3 cup coconut oil, melted

• 1 teaspoon vanilla extract

• 1/2 cup milk of your choice

Santa hats:

• Coconut yoghurt

• 16-20 strawberries

Instructions:

1. Preheat oven to 175°C. Line a mini cupcake tin with paper liners or set aside a silicone mini cupcake tray.

2. In a bowl, whisk together the eggs, milk, maple syrup or honey, melted coconut oil, salt and vanilla extract.

3. Add the rest of the ingredients and mix until well combined.

4. Spoon the batter into the cupcake liners, filling each about 2/3 full.

5. Bake for 15-17 minutes or until a toothpick inserted into the centre comes out clean.

6. Allow the cupcakes to cool completely before decorating.

7. To decorate chop the pointed end of each strawberry and set aside.

8. Place a dollop of coconut yoghurt on top of each cupcake and place the strawberry on top to create a hat.

9. Enjoy!