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Dessert of the month: Vanilla and Lime Cupcakes with Coconut Frosting

Coconut is a natural ingredient that embodies the OM ethos; not only is it good for the skin, it’s good for the body, too. The best kind of coconut oil is unrefined and natural, which means it hasn’t been exposed to chemicals in the production process. Coconut oil is a miracle beauty multi-tasker – use it in your hair, on your nails; you can even mix it with salt or sugar for an all-natural body scrub. It’s also cholesterol-free, and contains a fatty acids which are easily broken down by the body, making it a brilliant substitute for oils and butters in cooking and baking respectively.

Speaking of baking, our dessert of the month comes courtesy of Lucy Bee, who is known primarily for her unrefined, extra virgin coconut oil. We couldn’t resist the look of her new recipe for Vanilla and Lime Cupcakes.

These cupcakes are gluten-free, wheat-free, lactose and dairy free. However, they are definitely not lacking in flavour, and thanks to coconut sugar, Lucy Bee Coconut Oil and Coconut Flour (nope, we didn’t know this existed either), this treat proves that healthy can be delicious. Go on, have another…

Ingredients (makes 12)

100g Lucy Bee Coconut Oil, melted and cooled slightly
1 tbsp. vanilla bean paste
6 eggs
Juice of 1 lime, zest of 1 1/2 limes (reserve the other 1/2 zest for the topping)
50g Lucy Bee Coconut Flour
100g coconut sugar
2 tbsp. desiccated coconut
1 tsp. gluten free baking powder
A pinch of Lucy Bee Himalayan Salt
Topping

70g Lucy Bee Creamed Coconut
60ml water
2 tbsp. desiccated coconut, slightly toasted
Zest of 1/2 lime

Preheat the oven to 170C, 325F, gas mark 3. Line a 12-hole muffin tin with baking cases.

In a bowl, whisk together Lucy Bee Coconut Oil, vanilla bean paste, eggs and lime juice.

Sift Lucy Bee Coconut Flour into a separate bowl, then add the coconut sugar, desiccated coconut, baking powder, lime zest and a pinch of Lucy Bee Himalayan Salt and stir together.

Stir the dry ingredients into the wet ingredients and whisk to combine.

Divide the mixture between the muffin cases, then bake in the oven for around 20 minutes, until golden and risen. Leave to cool on a wire rack.

While the cakes cool, make the icing. Combine Lucy Bee Creamed Coconut with 60ml water and icing sugar. Chill to firm up slightly, then spread onto the cooled cakes. Sprinkle over with desiccated coconut and lime zest.