Christmas cupcakes made with a base of simple water cocoa muffins and a frosting of Greek yogurt and grated coconut, decorated with small strawberries. Recipe designed for a lactose-free and light version.
Preheat the oven to 180°C and prepare a muffin pan with 12 cupcake liners.
In a bowl combine flour, unsweetened cocoa powder, sugar, baking powder, and salt and mix well.
In a separate bowl combine water, vegetable oil, and vanilla extract; pour the liquid ingredients into the dry ingredients and mix until a smooth batter without lumps is obtained.
Fill the liners about 3/4 full with the batter and bake in the oven for about 16-20 minutes (do the toothpick test).
Take the muffins out of the oven and let them cool completely on a wire rack.
Prepare the frosting: mix Greek yogurt with grated coconut and desired sweetener until a thick and smooth cream is achieved. If needed, let it rest in the refrigerator for 10-15 minutes to firm up.
Once the muffins are cooled, spread the frosting on top of each with a spatula or piping bag.
Decorate with a small strawberry on each cupcake and sprinkle with grated coconut.
Serve with friends and family; store in the refrigerator in an airtight container and take out 15-20 minutes before consuming.
Muffin pan
Muffin liners
Mixing bowls
Cooling rack
Spatula or piping bag
Store in the refrigerator for 2-3 days in an airtight container; take out of the fridge 15-20 minutes before serving.
Recipe also suitable for lactose-free versions; the original author proposes the base as "very simple water cocoa muffins" and the frosting with Greek yogurt and grated coconut.
United States
| Energy (kcal) | 133.46 |
| Carbohydrates (g) | 16.71 |
| of which Sugars (g) | 10.07 |
| Fat (g) | 5.16 |
| of which Saturates (g) | 1.79 |
| Protein (g) | 2.59 |
| Fiber (g) | 1.59 |
| Sale (g) | 0.07 |
