My sweet tooth steadily rages on, but I am not satisfied with making concoctions I've already made. I need to give my lusty sweet tooth something new to chew on. Enter chewy cupcakes.
I can't help but check out Nourishing Gourmet's blog regularly. She is always coming up with the most exquisite adaptations of a recipe. I love the fun, unusual ingredients she uses like coconut flour and coconut paste. For these cupcakes I will probably use honey instead of coconut paste, but at least I learned something new! I've never heard of coconut sugar paste...
Happy Birthday, Mr. President Obama! If I could knock on your front door and deliver these tasty morsels to you, I would!
Gluten-Free Chocolate Raspberry Cupcakes:
- 1/4 cup coconut flour
1/4 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla (make sure your vanilla is gluten free, if needed)
1/2 cup of honey or coconut sugar paste (maple syrup would work too, I bet)
1/4 cup of coconut oil
1/2 cup of fresh or frozen raspberries
Preheat oven to 375 degrees.
1-Grease muffins tins, or put in muffin papers.
2-Whisk together the dry ingredients in a medium bowl.
3-Add the wet ingredients (but not the raspberries) and whisk well, until all lumps are gone.
4-Fold in the raspberries, and fill muffin tins, 2/3 full.
5-Bake for 20-25 minutes, until the top if firm and a toothpick comes out clean, when poked in the middle of the muffin. Take out of the muffin tins and cool on cooling racks.
Thank you Nourishing Gourmet!