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    home » Recipes » Lunchbox Recipes

    White chocolate, coconut and raspberry cupcakes

    Published: Oct 2, 2014. Modified: Oct 21, 2020By:Kylie·This post may contain affiliate links·

    Jump to Recipe

    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

    White chocolate, coconut and raspberry cupcakes
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    Course: lunchbox
    Cuisine: Modern Australian
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 15 cupcakes
    Calories: 275kcal
    Author: Kylie
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    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
    • ½ cup milk
    • 150 grams frozen raspberries
    • ½ 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.

    Nutrition

    Serving: 1muffin | Sodium: 96mg | Sugar: 17g | Fiber: 1g | Cholesterol: 28mg | Calories: 275kcal | Polyunsaturated Fat: 2g | Saturated Fat: 11g | Fat: 15g | Protein: 4g | Carbohydrates: 32g
    Tried this Recipe? Share it Today!Mention @Kidgredients or tag #kidgredients!
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    Hi, I'm Kylie! What you see on this blog we eat. No smoke and mirrors, just yummy food your whole family will love.
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