Home Ingredients Coconut Milk Raspberry and White Chocolate Cupcakes

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

A tangy twist to the vanilla bean cake - just add raspberries. Yum!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Servings: 12
Author: Kerry Wennersten

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
  • 1/3 cup honey
  • ¼ cup coconut oil liquified
  • 1/3 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

  • Preheat oven to 180 degrees C (approx 325 degrees F)
  • Grease and line a 12 hole cupcake or muffin tin. Or you can use individual cupcake cases.
  • In a blender or food processor add the first 5 ingredients.
  • Puree well.
  • Add the next 5 ingredients and puree well.
  • Finally add the raspberries and the chocolate and fold through the mixture gently.
  • Pour batter into cake pan and tap on kitchen counter to knock out any air bubbles.
  • Cook for 25 minutes. Test with skewer to see if the cake is cooked through.

Coconut Cream Frosting

A delightful frosting that goes perfectly with the Raspberry and White Chocolate Cupcakes.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Frosting
Servings: 12
Author: Kerry Wennersten

Ingredients

  • 1 400 ml can coconut milk or cream.
  • ½ cup cream
  • ¼ cup powdered Xylitol or sugar

Instructions

  • Pour all ingredients into a bowl and whip until you get the consistency of a thick frosting.
  • You can add more cream if needed to produce more of a whipped texture.
  • You can also put the coconut milk/cream in the refrigerator so that it will become more solid.
  • 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.

 

Kerry Wennerstenhttps://coconutoilpost.com
Homeschooling Mum of 2 and passionate about all things relating to Healthy Living. I have lived with gut disorders since a very young age and applied many remedies and therapies in order to seek recovery and good health. Along the way I discovered Coconut Oil, fermented foods and good fats and totally amazed at how these foods have transformed my health.

2 COMMENTS

    • 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

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