I looked for a recipe which would use coconut flour so it would be easier on my blood sugar levels and managed to find one that was diabetic-friendly. Furthermore, I had a sugar-free maple syrup! So I went off baking the cupcakes, which were true to their name - fluffy! Only thing was that the sugar-free syrup seem to have lost all trace of sweetness and I ended up having fluffy, dark chocolate cupcakes. Great for my pairing with the Nutella buttercream and sugar decoration I guess.
Today, I got Adi over to mould the decoration and help with frosting the cupcakes, as well as make some cake pops. The cake pops ended up a bit too soft and needed a bit more time in the fridge, so we managed to only get weirdly frosted square cupcakes with tiny baking-themed sugar decor.
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