For the coconut cupcakes:
- 1 cup almond flour
- 1/2 cup potato starch (NOT flour)
- 1/4 cup shredded coconut
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut sugar
- 1-1/2 teaspoon vanilla extract
- 3/4 teaspoon coconut extract (optional)
- 3/4 cup coconut milk (the kind from a can), well whisked
- 1/2 cup apple purée/unsweetened applesauce
For the ganache:
- 3 ounces dark chocolate
- 2 tablespoons coconut milk
- Coconut butter, melted
1. Preheat oven to 350 degrees Fahrenheit and line a cupcake tin with paper/foil cases. In a large bowl, whisk together all the dry ingredients, making sure there are no lumps remaining.
2. In another bowl, whisk together the extracts, coconut milk and apple purée.
Add wet ingredients to dry and stir well to combine.
3. Spoon the batter into the cupcake cases (10-12) and bake for 20 minutes.
Allow to cool for 10 minutes, then place the cupcakes on a cooling rack and allow to cool completely before topping.
4. For the ganache, melt the chocolate in a bain marie or glass bowl placed over a pot of boiling water. Whisk in the coconut milk (it should thicken a little).
5. Spread the cooled cupcakes with ganache, then make the spider web design.
6. Spoon a few tablespoons coconut butter into a freezer bag (or piping bag with a fine nozzle) and allow to cool slightly to thicken a little. Snip a tiny corner off the bag and pipe 3-4 concentric circles on top of the cupcakes. Drag a toothpick from the centre to the edge of the cake, at regular intervals, through each circle to create the spider web effect.