Raspberry cupcakes
I bake muffins quite often. I try to choose seasonal fruits and combine different types of flour and I always create a new recipe. However, this time, I have also added coconut cream to the top and the cupcakes were made! Cupcakes are actually very easy to make. You just need to bake traditional muffins and top them with a frosting of your choice. Raspberries are in season right now, so I decided to bake these spectacular raspberry muffins.
I often add a mashed banana to the muffins batter, but in this recipe, I added a date paste, which I created by blending dates and water. This way, muffins are sweet even without the addition of sugar or another sweetener.
Coconut milk is great for frosting. it is creamy and so delicious. Just make sure you are using the thicker part of the coconut cream from a can. The next step is to whisk it with a hand mixer. Since I made raspberry cupcakes, I also added homemade raspberry jam and a little bit of stevia.
Do you like cupcakes? Check out these absolutely amazing tiramisu cupcakes!
These cupcakes are so simple to make and everyone will love it! Pink frosting on top will make these cupcakes a little bit more fun! Try to serve it at a garden party or bring them to someone who has a birthday. They will love it! Also, the full recipe is gluten-free, vegan and 100% delicious.
You can find the the full recipe in the video!
Do you like this video? Check out my previous recipe for banana & cherry ice cream!
Ingredients:
50g millet flour
50g rice flour
50g buckwheat flour
50g gf oats
1 tsp baking powder
1/3 tsp baking soda
flax egg (2 tbsp of flax meal mixed with 7 tbsp of water)
date paste (18 dates blended with 100g of water)
vanilla extract
200g water
raspberries
Frosting:
Coconut cream- solid part
1 tbsp raspberry jam (i used homemade jam without any sugar)
1 tbsp stevia or any other sweetener
Instructions:
In a large bowl combine all the dry ingredients. Add in flax egg, date paste, vanilla extract, and water. Mix everything together and lastly add in raspberries.
Fill muffin pan with batter and bake them at 150°C for 30 mins.
Meanwhile, prepare the frosting. Beat coconut cream using electric mixer along with raspberry jam and stevia until creamy. Place in a fridge before serving.
Top each cupcake with frosting and fresh raspberry. Enjoy.
