Grain-free Raspberry Coconut Cupcakes

• Vegetarian
• Gluten free

• Produce

  • 2/3 cup Raspberries

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 1 13.5 ounce (400ml can Coconut milk that has been, full-fat

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 96 g (~1 cup but please weigh! blanched almond flour
  • 1 tsp Baking powder
  • 2 1/3 tbsp Coconut flour
  • 1 tbsp Powdered sugar
  • 1/8 tsp Salt
  • 1 tbsp Vanilla

• Dairy

  • 1/4 cup Coconut oil or unsalted butter
  • 2 tbsp Greek yogurt, plain

Found on texanerin.com

Ingredients

• 96 grams (~1 cup but please weigh!) blanched almond flour
• 2 tablespoons (16 grams) coconut flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup (56 grams) coconut oil or unsalted butter, melted
• 3 large eggs
• 3 tablespoons (60 grams) honey
• 1 tablespoon vanilla
• 2 tablespoons plain Greek yogurt (or vanilla)1
• 2/3 cup (90 grams) raspberries, rinsed and patted dry with paper towels
• 1 teaspoon coconut flour
• 1 13.5 ounce (400ml) can of full-fat coconut milk that has been chilled overnight
• 1–3 tablespoons powdered sugar, optional

Directions

• Preheat the oven to 375°F (175°C). Line a cupcake pan with 8 cupcake liners.
• In a medium bowl, mix together the dry ingredients (almond flour through salt) and set this aside.
• In another medium bowl, mix together the coconut oil through Greek yogurt.
• Add the dry ingredients to the wet and stir just until combined.
• Put the chopped raspberries (that have been patted dry!) in the bowl that you had the dry ingredients in.
• Add the teaspoon of coconut flour and coat the raspberries in the flour.
• Fold the raspberries into the batter. Do not over mix or the resulting cupcakes will have a bad texture.
• Bake the cupcakes for 15 - 18 minutes or until a toothpick inserted in the middle comes out clean and the cupcakes are firm to the touch. Let them cool for 5 minutes in the pan and then turn the cupcakes out onto a wire rack to cool completely.
• Put a can of coconut milk in the refrigerator, being careful not to shake it. Let it sit overnight. Take the can out of the refrigerator and pour the liquid (it should be watery) into another container to use later (perhaps in a smoothie!).
• Place the remaining thick cream in a medium bowl and whip with a hand mixer until its the consistency of regular whipped cream. Add powdered sugar to your liking, starting off with a tablespoon.
• Spread on the cupcakes and serve.
• Refrigerate in an airtight container for up to 4 days.