½ cup Wheat-Free Market All Purpose Baking Mix
½ cup Wheat-Free Market Pancake Mix
2 tablespoons Virtue Sweetener
½ tablespoons baking powder
dash of salt
¼ cup butter, softened
2/3 cup milk or almond or coconut milk
3 tablespoons coconut butter, softened (see recipe below)
1 ½ tablespoons coconut oil, softened
1/8 cup heavy cream
¼ teaspoon vanilla
½ teaspoon Virtue Sweetener
Ingredients (Coconut Butter):
2 cups unsweetened shredded coconut
(Will yield 1/4 cup)
Preheat oven to 350 degrees. Begin with cupcake batter. Combine all dry ingredients. In a separate bowl whisk butter, milk and eggs. Add wet ingredients to the dry ingredients and use a mixer on medium speed to mix until batter is smooth and creamy. Pour into a lined and greased muffin tin about ¾ of the way up. Bake for 20-25 minutes.
Continue with the filling by preparing the coconut butter. Use a food processor on its highest speed setting to work the shredded coconut through the various stages before it becomes coconut butter, scraping down the edges of the processor frequently. The stages are: 1. Clumpy consistency; 2. Paste-like consistency; 3. Ingredients pull together into a buttery paste. This will take up to 10 minutes.
(You may also find coconut butter in stores also known as coconut cream concentrate or coconut manna, but these are different from coconut milk or coconut cream.)
Now that the coconut butter is prepared, blend together coconut butter, coconut oil and heavy cream until whipped. Next stir in vanilla and Virtue Sweetener. Keep in refrigerator until ready to assemble cupcakes.
To assemble, once cupcakes are cool, use a melon baller or knife to cut a hole in center of the top and remove cake about half way down the cupcake. Fill in the hole with coconut cream filling and top the cupcake as well. You may use a bag to pipe the filling. Store in refrigerator.