“I made these cupcakes for a friends birthday and they were a total hit! They still contain dairy and sugar, but I’ve given them a healthier twist by using spelt flour, coconut sugar and adding flavours through the use of vanilla and lemon. Super moist and luscious, they make a perfect little treat for a special occasion, and they look beautiful on your table!”
Ingredients
- 500g of fresh raspberries
- 1 1/2 cups of coconut sugar, blitzed in a food processor to make super fine
- 190g of organic butter, softened
- Zest of one lemon
- 1 teaspoon of good quality vanilla extract
- 3 free range, organic eggs
- 2 cups of wholemeal spelt flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of bicarb soda
- 1/2 cup of almond meal
- 1 cup of almond or coconut milk
- Muffin tins and muffin liners
- Flakes almonds to garnish
Method
- Pre-heat oven to 180 degrees.
- Line muffin tins with muffin liners. This recipe will make about 18 cup cakes.
- Divide raspberries among muffin liners so that the bottom is covered.
- Sprinkle about 1/2 teaspoon of coconut sugar over each of raspberries in each muffin tin and put aside.
- Add the coconut sugar, butter, lemon zest and vanilla extract to an electric mixer and beat for 8 – 10 minutes, or until the mixture is creamy and pale.
- Add in one egg at a time, beating well before adding another.
- Sift the spelt flour, baking powder, bicarb soda and almond meal into the mixture.
- Add your choice of milk and beat on low speed for 1 – 2 minutes.
- Spoon the mixture over the raspberries, pushing into all sides of the muffin liners and getting rid of any air pockets.
- Bake for 40 – 45 minutes or until a skewer comes out clean.
- Leave to cool for 10 – 15 minutes in the muffin tins and then invert cakes onto a wire rack or chopping board while still in the muffin liners. This helps the berries continue to set.
- Remove the muffin liners just prior to serving and invert on to your plate or platter.
- Garnish with some toasted flaked almonds if desired.
