Tuesday, August 4, 2009

Gluten-Free Chocolate Raspberry Cupcakes

I'm on a recipe kick.

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
    3 eggs

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!

7 comments:

La Tea Dah said...

Thank you for visiting my blog (My Cozy Kitchen). Yes, I make gluten-free pie crusts, but haven't found the 'perfect' recipe yet for sharing on my blog. I cook so much by 'feel' that it's difficult to pinpoint a recipe, especially since I use olive oil rather than solid-fats to shorten the dough. * I love your blog and look forward to reading more of it. I'm a huge fan of natural sugars. For the past 30 years most of my cooking has been done with a maple syrup alternative --- and I've been a faithful stevia user for the past twenty-five years (when we had to purchase it as a facial product rather than a sweetener!). From one PNWer to another, happy eating! If you have time, I'd love for you to visit my other blog as well --- Gracious Hospitality (link on My Cozy Kitchen). So glad to meet you --- LaTeaDah

Miss V said...

Thanks for your comment on my blog, Eating With A Purpose, about sugary drinks. I am glad you are reading it! I love your blog, and I am going to put it in my blogroll on my site as a resource. I hope that you will put mine on yours as well, since I am trying to increase my readership.

Ps. notice you quote Marion Nestle. She was my professor at NYU! Amazing woman.

- Vanessa
http://eatingwithapurpose.wordpress.com/

Sizzle said...

I totally need to make these. My sister is gluten free so she can eat them too. Horray

Michelle said...

Mmm yes I need to try coconut flour!

Iris said...

Mmm...gluten free...chocolate...raspberry...what more could you want?

SwampCatNana said...

How many does this make?

My Year Without said...

SwampCat-I'm not sure how many this makes. It's been a while since I've made them, and I neglected to record the yield. Sorry!