Instructions

To make the coconut frosting –

1. Place the coconut cream into a bowl and add the vanilla extract and sweetener to taste. Use a wooden spoon to mix well. You may need to warm up the bowl slightly.
2. Set aside to cool to semi-firm state. Transfer the semi-set coconut cream into a piping bag fitted with a nozzle and place in the fridge to set firm up again as much as possible.

To make the cupcakes –

1. Preheat the oven to 350 F (175 C).
2. Melt the coconut oil and set aside to cool a little (else it will scramble the eggs). Whisk the eggs, vanilla extract, coconut cream, and almond milk together. In a separate bowl, combine the almond flour, baking powder, sweetener, and cacao powder together. Stir in the chopped walnuts.
3. Once the coconut oil is cool enough, whisk it into the egg mix and then add the egg mix into the almond flour mix. Combine well and divide between 8 cupcake cases that have been placed into a muffin tray.
4. Bake in the oven for 15-20 minutes, or until a cake tester inserted into one comes out clean.
5. To decorate the cupcakes, remove the piping bag from the fridge and snip the end of the piping bag off on the nozzle end. Test the consistency of the frosting by giving a small squeeze elsewhere, then pipe a dollop onto each cooled cupcake. Decorate with chopped walnuts.