Christmas Cupcakes

• 150 g of 00 flour
• 150 g of grated coconut (coconut flour)
• 3 eggs
• 150 g of granulated sugar
• 100 ml of rice oil (or corn oil)
• 1 sachet of yeast
• optional: Nutella or chocolates to fill them

INGREDIENTS (for the cheese frosting)

• 200 g of Philadelphia type cheese
• 60 g of icing sugar
• 100 ml of fresh cream
• food coloring

INGREDIENTS (for decoration)

• fresh cream
• icing sugar to taste

• Beat the eggs and sugar well, as when preparing sponge cake. Use an electric whisk and beat until the mixture is light and fluffy. Add the coconut flour and the sifted 00 flour with the yeast, alternating with the oil.
• Pour the mixture into the paper cups up to 2/3 from the edge.
• Bake for about 25 minutes at 180° depending on the power of your oven.
• Remove from the oven and let cool.
• Prepare the frosting by whipping the cheese with the sugar and food coloring. Whip the very cold cream from the refrigerator separately. Using a spatula, add it to the cheese mixture. Place in the piping bag and place in the refrigerator for half an hour.
• Decorate the cupcakes with the red frosting.
• Whip a little cream with the icing sugar and complete the decoration using a piping bag with a small star nozzle.
• Remember to make the pom pom with a smooth nozzle (or a piping bag without anything).