24 chocolate cupcakes; 1 batch Chocolate Raspberry Buttercream; 24 fresh raspberries; How to Make Chocolate Raspberry Cupcakes. Line 12 muffin cups with paper liners. Strawberry Lemonade: white cake, raspberry/lemon filling, lemon buttercream with a candy lemon and straw . Pour batter into three 8" cake pans or two 9" cake pans. Fill each of the cupcakes to the top of the cupcake with the filling. Made with coconut flour so they are gluten free, grain free and dairy friendly! The topping that adorns these moist coconut raspberry cupcakes couldn’t be more perfect. Real Simple may receive compensation for some links to products and services in this email on this website. 1-2 tbs dairy free milk. Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy … 50 g (1/2 cup) powdered sugar. There is a little bit … © Copyright 2020, 10 Virtual Games to Play When You Can't Be Together, 21 Easy Christmas Breakfast Casseroles to Make Ahead (or the Morning Of), Easy Homemade Carpet Cleaners to Tackle Every Stain, The Ultimate Holiday Tipping Checklist (and How Much to Give), 14 Great Christmas Movies You Can Watch Right Now on Netflix, Nutrition Fill only halfway – there will be extra batter to make some cupcakes… Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Then to finish the cupcake off, a fresh raspberry to the top of that beautiful coconut frosting mound. First recipe back had to be some cupcakes, and these are definitely worth the wait I can promise you! Add some toasted coconut to the top of each cupcake … These cupcakes are fluffy and tender and a delicious vegan cupcake. Hector Manuel Sanchez. After letting the from-scratch cupcakes cool completely, you’ll whip up a basic buttercream and mix in strained raspberry jam. For the cupcakes: Preheat oven to … Bake until a toothpick inserted into the center of the cupcakes comes out with just a few moist crumbs, 22 to 25 minutes. Heat oven to 190C/170C fan/gas 5. This makes for the best cupcakes. Close the distance with fun games you can play from the comfort of separate homes. Stir in coconut and vanilla. Makes 6. 12-15 cupcakes) Ingredients. For Cupcakes: 1 Cup Coconut Flour 1 Cup Almond Milk (Unsweetened) 7 Large Eggs 1/2 Cup Butter 1 Tbsp Baking Powder 3 Tsp Pure Vanilla Extract 1/2 Tsp Salt 3/4 Cup Erythritol 1/2 Tsp Liquid Stevia. For the meringues. Prep time: 10 minutes. For Frosting: 16 oz Cream Cheese 28 Fresh Raspberries 1 Cup … Tropical Sensation: White cupcake, raspberry/lemon filling, whipped icing, topped with coconut Divide the batter between the liners. The cake is frosted with … Making these ketogenic coconut raspberry cupcakes is a great way to eat your cake, and stay within your carb limits. Truly, with this fruity frosting, it’s hard to have too much. Pipe onto of the cupcakes. 10mins prep 35mins cook 12 servings Choose serving amount select 3 servings 4 servings 5 servings 6 servings 7 servings 8 servings 9 servings 10 servings 11 servings 12 servings 13 servings 14 servings 15 servings 16 servings Recipe by Sarah Ky – @sarahfitfoodie. Thaw overnight in the refrigerator. Place the can of coconut milk in your fridge overnight to separate the liquid from the fat. They add a pop of toasty color as well as flavor. BBC Good Food Show Summer Save 25% on early bird tickets. Fill a pastry bag with the chocolate raspberry buttercream frosting and pipe a … When toothpicks come out clean, you’ve over-baked your goodies. Cupcakes: Preheat oven to 350 F. Line and or grease a 12 well muffin tin and set aside. Push the pureed … Reduce the speed to medium/low and add the butter, a piece or two at a time, beating until smooth. Coconut Raspberry Cupcakes and Raspberry Meringues. Divide the batter between the liners. 2 tbs raspberry jam*. They are so moist, bursting with coconut flavor, and full of juicy raspberries. Combine the flour, the baking powder, and the salt in a medium bowl. A light, fluffy sponge cake, topped with smooth raspberry jam and dessicated coconut. As a Cake: Use a 9 inch cake pan. In a food processor or blender, puree the raspberries. A winning flavor combination – these Raspberry Coconut Cupcakes are coconut cupcakes, filled with raspberry jam and then topped with a smooth and creamy raspberry buttercream. Fold in egg whites gently until well combined. February 10, 2018 Salted Caramel Cupcakes. Gluten free Coconut Raspberry Muffins! Add the butter and the sugar to a large bowl and beat with an electric mixer until fluffy, about 4 minutes. Heat the oven to 350°F. Recipe from Good Food magazine, June 2012. Step 2 Blend applesauce, coconut oil, eggs, honey, and vanilla … … Raspberry Filled Cupcakes. These fluffy coconut cupcakes are combined with lemon zest to give a wonderfully aromatic cupcake, and are finally topped with a whipped raspberry buttercream made with fresh raspberry … Stir in the coconut and the raspberries. Top the cupcakes with tall swirls of frosting. It uses coconut oil, lemon zest and juice, coconut milk, almond milk, and agave.