Makes 6 Pupcakes
400g raw chicken mince
200g carrot, pulped
4 tablespoons sunflower seeds, ground
1 cup extra virgin coconut oil, softened
1 cup coconut flour
Beetroot juice for colouring
TO MAKE THE PUPCAKE BASES:
In a bowl, mix together chicken, carrot, and sunflower seeds.
Allow mixture to stand for 10 minutes.
Using a silicone cupcake mould, press the mixture into the moulds.
Place pupcake bases in the fridge to set for 20 minutes.
TO MAKE THE ICING:
In a bowl, combine the coconut oil and coconut flour.
Add beetroot juice, a tablespoon at a time until you have your desired colour.
Using a piping bag and a star nozzle (no smaller than 1.5cm/½ inch in diameter), pipe the icing on top of the pupcake base.
Refrigerate for 15 minutes. Remove silicone mould before serving.
Coconut oil has a melting point above above 24 ℃ (76℉ ), so you'll need to pipe quickly on a summer's day.