Caribbean Coconut Rum Cupcakes (Vegan, Gluten Free, Grain Free)

4 standard portions

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Ingredients

• 2½ cups almond flour ((280g))
• ½ cup tapioca starch ((60g))
• ½ cup shredded coconut ((40g))
• ½ cup raw cane sugar ((100g))
• 1 tsp baking soda
• ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp mixed spice
• ¼ tsp pink salt
• 1 cup almond milk ((300ml))
• ¼ cup olive oil ((60ml))
• 1 tsp vanilla extract
• 1 tbsp apple cidar vinegar
• 2 tbsp rum essence ((if you are using rum instead, add 3tbsp ) see instructions)
• ½ cup vegan butter ((113g) softened)
• ¼ tsp nutmeg
• ¼ tsp cinnamon
• ¼ tsp vanilla extract (()
• 2½ cups powdered sugar ((300g) I used unrefined powdered sugar)
• 1-2 tbsp rum essence ((3-4 tbsp of rum))
• ¼ cup toasted coconut for the garnish (optional)

Method

1. Preheat oven to 356F/180C.
2. Add the cupcake liners to the pan and set aside.
3. In a medium sized bowl, add the almond flour, tapioca starch, shredded coconut, raw cane sugar, baking soda, cinnamon, nutmeg, allspice and pink salt.
4. Whisk the dry ingredients together to combine.
5. In a jug, add the almond milk, olive oil, vanilla extract, apple cider vinegar and rum or rum essence.
6. Whisk the wet ingredients together to combine.
7. Slowly pour the wet ingredients to the dry bowl, in stages, whisking at the same time (you can use an electric whisk for this), only stir enough until everything is fully combined and smooth. Do not overbeat the batter.
8. Spoon the batter into the cupcake liners (fill the cups no more than ¾).
9. Bake the cupcakes for 15-20 minutes (mine took 18 minutes) or until a toothpick inserted in the middle comes out clean.
10. Remove the cupcakes from the oven, brush each cupcake with more rum or rum essence for a stronger taste in rum.
11. Leave them to cool for 5 minutes before placing them on a cooling rack to completely cool down before applying any frosting.
12. Add the butter to a stand mixer bowl fitted with a paddle (you can follow the instructions by using an electric whisk instead).
13. Proceed to beat the butter, starting on the lowest and gradually increasing to medium speed until the butter is creamy.
14. While the mixer is still running, add the cinnamon, nutmeg and vanilla extract.
15. Carefully add the powdered sugar, in intervals. Be sure to scrape down the sides of the bowl.
16. Add the rum essence or rum (a tablespoon at a time) while continuing to beat the buttercream until it is fluffy.
17. Use a piping bag or spoon/spatula to apply the frosting to the cupcakes accordingly.
18. Sprinkle the toasted coconut onto the frosting of each cupcake to garnish.