Raspberry and White Chocolate Cupcakes

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These delightful little Raspberry and White Chocolate Cupcakes were a try out for a birthday cake that I recently made. I used the Vanilla Bean Cake recipe and added raspberries and white chocolate chunks into the final mix before spooning them into cupcake cases. Great for birthdays, entertaining or a treat when you really feel like cake. Enjoy!

Raspberry and White Chocolate Cupcakes
 
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A tangy twist to the vanilla bean cake - just add raspberries. Yum!
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 2 cups cooked white beans, I used approx 2 400ml cans but you can use the dried version and cook them yourself. Make sure you rinse them well with filtered water.
  • 6 eggs
  • ¾ tsp vanilla liquid stevia or I used Coconut nectar syrup (do not measure over the batter, just in case it spills out)
  • 1 tsp vanilla extract or scrape the pod of 1 vanilla bean
  • ⅓ cup honey
  • ¼ cup coconut oil, liquified
  • ⅓ cup coconut flour, sifted
  • ½ tsp sea salt
  • 1 tsp baking soda
  • 1.5 tsp baking powder
  • 1 cup fresh or frozen raspberries (If using frozen, defrost raspberries about 30 minutes prior to making recipe)
  • 1 pack of white choc bits or 1 block of white cooking chocolate - broken into small chunks.
Instructions
  1. Preheat oven to 180 degrees C (approx 325 degrees F)
  2. Grease and line a 12 hole cupcake or muffin tin. Or you can use individual cupcake cases.
  3. In a blender or food processor add the first 5 ingredients.
  4. Puree well.
  5. Add the next 5 ingredients and puree well.
  6. Finally add the raspberries and the chocolate and fold through the mixture gently.
  7. Pour batter into cake pan and tap on kitchen counter to knock out any air bubbles.
  8. Cook for 25 minutes. Test with skewer to see if the cake is cooked through.

Coconut Cream Frosting
 
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A delightful frosting that goes perfectly with the Raspberry and White Chocolate Cupcakes.
Author:
Recipe type: Frosting
Serves: 12
Ingredients
  • 1 400 ml can coconut milk or cream.
  • ½ cup cream
  • ¼ cup powdered Xylitol or sugar
Instructions
  1. Pour all ingredients into a bowl and whip until you get the consistency of a thick frosting.
  2. You can add more cream if needed to produce more of a whipped texture.
  3. You can also put the coconut milk/cream in the refrigerator so that it will become more solid.
  4. Spread cooled cupcakes with frosting.
Notes
To powder Xylitol: You will need a bullet blender or a small food processor or grinder. Pour the required amount of Xylitol into the blender and blend until the crystals become like a dust.

 

  • Sharyn

    How much coconut flour does it need Kerry – or are you saying you could use wheat flour also?

    Sharyn

    • Hi Sharyn,
      Sorry about the typo! You will need 1/3 cup of coconut flour. I have not used wheat flour as I’m gluten free. However you can try it if you like. Probably only 1/4 cup of wheat flour would do.
      Kerry