So here it is – the recipe you’ve all been waiting for! We love cupcakes (and chocolate) in this house (it’s a prerequisite when you have a 3-year old I think) and this is definitely the best coconut flour recipe we’ve tried so far. If you are looking for a quick, easy, tasty, kid-friendly and grain-free/dairy/free option, these are the bomb!!
Chocolate Cupcake Ingredients
1/2 cup coconut flour
1/2 cup raw cacao powder
1/2 teaspoon salt (Himalayan or sea salt)
1/2 teaspoon bicarb soda
2 teaspoons vanilla extract
1 cup rice malt syrup
6 eggs – best at room temp
1/2 cup coconut oil (or butter) melted
fresh or frozen raspberries
Preheat oven to 180 degrees Celcius (325 farenheit)
Sift dry ingredients into a large mixing bowl, add remaining ingredients (I usually fork the eggs before adding) and mix well until combined. Spoon into prepared trays and poke a raspberry or two into the centre of each.
Bake depending on size:
– mini cupcakes – 12 minutes
– normal sized cupcakes – 20 minutes
I used frozen raspberries that were rather clumped together, so I defrosted them in a bag placed in some hot water and used the big berries in the big cupcakes, and just spooned the juice over the small ones – delicious! They taste fabulous straight out of the oven, especially when served with a dollop of coconut yoghurt and a little more raspberry juice spooned over the top. Deluxe!