Gluten-Free Coconut Raspberry Cupcakes with Chocolate Frosting

My husband was arriving back from China on a Saturday mid-morning and I wanted to make something a little special to welcome him home. Something comforting with a decadent twist…. Something so pretty it will make your mouth water.. Who doesn’t love a cupcake?

These little gems are equally tasty without the chocolate frosting, plus a tad healtheir. I used Pamela’s Baking and Pancake Mix to make the process a little less cumbersome, although going with your favourite flour mix for cakes and cupcakes I’m sure they will still be a winner!  As with most of my baking I tried to keep the amount of sugar and oil added to a minimum – although I do confess these cupcakes are not waistline friendly – definitely reserve these for an extra special treat.

Ingredients: (makes approx 12 cupcakes)

  • 3 whole eggs
  • 1/3 cup coconut oil
  • 1/3 cup light coconut milk
  • 1 ½ tsp pure vanilla extract
  • ½ cup light brown sugar
  • 2 tbsp cane sugar
  • 2 cups Pamela’s Ultimate Baking and Pancake Mix
  • 1 /1/4 cups Bob’s Red Mill unsweetened shredded coconut
  • ½ cup frozen raspberries

Method:

Preheat the oven to approx 200 degrees C.

In a large mixing bowl beat the eggs on low speed until well combined, then add the oil, coconut milk and vanilla and beat together. Add in the sugar and mix until batter looks smooth. Then slowly incorporate the flour on a medium speed, not forgetting to scrape down the sides of the bowl as you go. Continue to beat the batter until it looks completely lump free. With a wooden spoon stir the shredded coconut through the batter and then carefully fold in the raspberries. Be careful to not mix the berries as the juices will run and you will lose the effect of the bright red raspberries popping out from the honey coloured cake.

Drop cupcake sheets into cupcake tins (or grease the tins with a little oil or butter) and bake in the oven for approximately 15 minutes, depending on the size of your muffin tins. Be careful not to overfill your tins as you may end up with wonky cupcakes that will be difficult to spread. (Dunk a toothpick into the centre of a cupcake and if it comes out easily and clean you are done!)

Allow cupcakes to cool on a cooling rack for at least 15 minutes before dressing them up in their oh so pretty chocolate coconut ensemble.

* Note: The raspberries will ‘burst’ up through the top of the cupcakes if they are right on on the surface of the batter which looks great if you are not using frosting. To keep the tops of the cupcakes smoother I found that pushing the berries down into the batter before you put into the oven seemed to help.

Chocolate Frosting: (will frost approx 15 cupcakes)

I gave this frosting a slight coconut twist by using coconut milk instead of milk.

  • 3 tbsp unsalted butter
  • 5 ounces semi-sweet chocolate chips
  • 2 tbsp coconut milk
  • ½ tsp vanilla extract
  • ½ cup confectioners sugar
  • ½ teaspoon dissolved instant coffee
  • Unsweetened shredded coconut for garnish

Melt the butter on a bowl over boiling water. Once softened add the chocolate chips and stir until smooth. Add the coconut milk, vanilla, coffee and sugar and beat on med to high speed until thick enough to use as a spread.

The coffee gives the chocolate a boost, I can thank the Barefoot Contessa, Ina Garten for that tip!


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