Preheat oven to 180°C (350°F) and line muffin trays with patty cake cases.
In a large bowl add the almond meal, coconut flour, xylitol and salt, mix well.
In your blender or mix master, slowly whiz the coconut milk, butter, eggs and vanilla until smooth. It may curdle a little and this is ok. You didn't ruin it!
Add the wet ingredients to the dry ingredients and mix until well combined.
Spoon out the batter into patty cases, fill them up to the 3/4 mark.
Place into the oven for 20 minutes or until golden and cooked through.
Allow to cool before turning out onto a wire rack.
Meanwhile, make your jam! In a saucepan on medium heat, simply mix the raspberries, chia seeds, water and 1 tsp vanilla for 5-6 minutes until soft.
Place into your blender and whiz on low speed until just smooth.
Place into a jar and into the fridge to settle and cool.
For the whipped cream, use your mix master, or blender on low speed to whip with 1 tsp vanilla extract. Simply whiz in your blender/mix master until soft peaks form and be sure to keep an eye on it, you don't want to over whip it!
PUT IT TOGETHER
To make the butterfly cupcakes, carefully cut a 2cm circle from the top of each cupcake. Cut the tops in half and set aside.
Spoon jam and cream into the top of the cupcake and then place the two halved cake pieces into the cream to create wings. SO CUTE!
We added some fresh strawberries and a sprinkle of dessicated coconut for extra pretty factor!
Recipe by The Merrymaker Sisters, find more at getmerry.com