Christine’s Secret Chocolate Cupcakes

INSTRUCTIONS

1. Preheat the oven to 180ºC/350ºF/Gas 4. Lightly grease 12 holes in a muffin tin with oil.
2. In a food processor, combine the coconut flour, cocoa powder, salt, baking powder and bicarbonate of soda.
3. Put the eggs, oil, xylitol and vanilla extract in a bowl and beat together. Gradually add the dry ingredients beating to form a smooth batter.
4. Spoon a tablespoon of the mixture into the prepared muffin holes. Spoon a teaspoon of the jam on top and cover with the remaining mixture.
5. Bake for 20–25 minutes until golden brown and firm. Leave to cool in the tin for 10 minutes, then turn out and leave to cool on a wire rack.
6. To make the frosting, place all the ingredients in a saucepan and heat through over a low heat. Leave to cool, then tip the frosting into a freeze proof container and freeze for 30 minutes to chill and thicken. Remove from the freezer and beat whip the frosting in a blender until it is thick and fluffy. Spread over the cakes and decorate with a few chopped strawberries, if wished.