Birthday cupcakes have become a tradition at our house. Not for morning tea, not for dessert but for breakfast. What were we thinking? Cupcakes for breakfast?
Let’s just say, with three birthdays in three weeks here…there’s been a lot of cupcakes. Today I’ve decided to try something different. I’ve seen a lot of cupcake combinations of late but one of my favourites is definitely white chocolate and raspberry.
In my continued theme of experimenting with coconut I’ve made a change to the classic combination of white chocolate and raspberry, by using coconut sugar, coconut oil and dessicated coconut.
White chocolate, coconut and raspberry cupcakes
Yield:
15 cupcakes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
White chocolate, coconut and raspberry cupcakes
Ingredients
- 150 grams of coconut oil, melted
- 150 grams of coconut sugar
- 2 eggs
- 2 cups plain flour
- 2 teaspoons baking powder
- 150 grams white chocolate, melted
- 1/2 cup milk
- 150 grams frozen raspberries
- 1/2 cup dessicated coconut
Instructions
- Preheat the oven to 180 degrees.
- Line a 12 cup cupcake pan with cupcake liners
- Beat the coconut oil and coconut sugar with an electric mixer until well mixed.
- Add the eggs and continue to mix on medium for 2 minutes.
- Add the melted chocolate, beat for a further minute.
- Fold in the flour and the baking powder, add the milk and dessicated coconut.
- Mix for 1 minute.
- Fold through the frozen raspberries with a wooden spoon.
- At this stage the mix may start to look cookie dough, but that's just the shock of the cold raspberries against the other ingredients.
- Fill each cupcake liner with a tablespoon of the mixture and put straight in the oven.
- Bake for 25 minutes or until a skewer inserted in the middle comes out clean.
- Leave to cool for 5 minutes in the pan then transfer to a wire rack to finish cooling.
- Ice or dust with icing sugar.
- These can also be frozen to save for a treat when someone "pops in".
- Makes about 15 cupcakes.
