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White chocolate, coconut and raspberry cupcakes
White chocolate, coconut and raspberry cupcakes
5
from
2
votes
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
15
cupcakes
Calories:
275
kcal
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.
Nutritional Information
Serving:
1
muffin
|
Calories:
275
kcal
|
Carbohydrates:
32
g
|
Protein:
4
g
|
Fat:
15
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
28
mg
|
Sodium:
96
mg
|
Fiber:
1
g
|
Sugar:
17
g
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