Chocolate and raspberries have to be one of the most delicious combinations there is.
These cupcakes are super easy to prepare. They are not meant to rise in the middle – in case you were wondering. It is best to consume it slightly warm with a knob of butter melting gently in the center. I’m hungry just writing this… The perfect Sunday afternoon treat!
Read on for the “Gluten Free Chocolate Raspberry Cupcakes” recipe.
Gluten-free chocolate and raspberry cupcakes
Preheat the oven to 160 ° C and line 8 cups of a muffin tin with paper cups.
- 2 teaspoons of vanilla sugar
- 1/2 cup maple syrup
- 1/4 cup milk
- 1/3 cup light olive oil
- 2 eggs
- 2 cups of almond flour (ground almonds)
- 1 teaspoon of baking powder
- 1/3 cup cocoa powder
- 3/4 cup raspberries (you can use fresh or frozen raspberries)
Place the vanilla sugar, maple syrup, milk, oil and eggs in a bowl and beat to combine
Place the almond flour, baking powder and cocoa powder in another bowl and stir to combine.
Add the maple syrup mixture to the dry ingredients and stir to combine.
Half-fill each paper cupcake case with the cake mix.
Sprinkle raspberries on top.
Top each case with the remaining cake mix.
Bake for 20 to 22 minutes or until firm to the touch.
Let cool before removing from the tin. (I still like them a little hot and eat them right away with a knob of melted butter in the middle – delicious!)
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nb: Recipe taken from Donna Hay Week Light