September 20, 2012

Raspberry Mini Cupcakes (Dairy, Gluten and Grain-free)

Raspberry Mini Cupcakes 
(Makes between 24 and 30 mini cupcakes )
I call for mini paper cups (muffin paper cups) because these cupcakes are very moist and it could pose a problem in getting the muffins out of the tins without leaving half of it in the pan. You could leave the raspberries whole in the recipe, but I find that in mini cupcakes or muffins, having a whole berry in the middle of a tiny cupcake doesn’t work very well. 
    1/2 cup of coconut flour plus 2 tablespoons
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/3 cup of coconut oil
    1/4 cup of honey
    1/2 cup of raspberries, fresh or frozen
    3 eggs, lightly beaten
1-Preheat the oven to 375 degrees and place mini paper cups into the muffin tins.
2-n a small saucepan, place the raspberries and heat over medium high heat until the raspberries are defrosted, if frozen, and soft and cooked a bit. Smoosh with a fork. Set aside.
3-In a medium size bowl, place the coconut flour, baking soda, and salt. Whisk to remove any lumps.
4-Melt the oil in a small saucepan just until it is melted (if you honey is at all thick or solidified add it to the coconut oil as well).
5-Whisk the raspberries, honey and oil into the dry ingredients. Then whisk in the eggs.
6-Spoon out the batter into the muffin tins, filling them about 3/4 of the way full.
7-Place in the hot oven and cook between 10 and 15 minutes or until the tops are lightly browned and a toothpick comes out clean. Enjoy
To make this GAPS friendly, take out the baking soda.

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