Hi Everyone,
Chocolate and raspberries has to be one of the most delicious combinations ever.
These cupcakes are super easy to make. They are not meant to rise in the middle – in case you are wondering. Best eaten slightly warm with a knob of butter gently melting in the centre. I’m getting hungry simply writing this… The perfect Sunday afternoon treat!
Keep reading for the “Gluten Free Chocolate and Raspberry Cupcakes” recipe.
Gluten Free Chocolate and Raspberry Cupcakes
Preheat oven to 160°C and line 8 cups of a muffin tin with paper cases.
Ingredients
- 2 teaspoons vanilla sugar
- 1/2 cup maple syrup
- 1/4 cup milk
- 1/3 cup light flavoured olive oil
- 2 eggs
- 2 cups almond meal (ground almonds)
- 1 tsp baking powder
- 1/3 cup cocoa powder
- 3/4 cup raspberries (you can use either fresh or frozen)
Recipe:
Place vanilla sugar, maple syrup, milk, oil and eggs in a bowl and beat to combine
Place the almond meal, baking powder and cocoa powder in another bowl and stir to combine.
Add the maple syrup mixture to the dry ingredients and mix to combine.
Fill each paper cupcake case half full with the cake mixture.
Sprinkle raspberries on top.
Top each case with the remaining cake mixture.
Bake for 20-22 minutes or until firm to touch.
Leave to cool before lifting out of tin. (I like them to be still ever so slightly warm and eat them straight away with a knob of butter melting in the middle – delicious!)
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nb: Recipe taken from Donna Hay Week Light
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thank you for your receipt of your lovely and delicious Cupcakes so nice