Home Ingredients Coconut Milk Raspberry and White Chocolate Cupcakes

Raspberry and White Chocolate Cupcakes

-

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

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

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

LEAVE A REPLY






Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Must Read