Raspberry & Chocolate Cupcakes
Vegetarian. Low FODMAP. Gluten Free. Dairy Free
2 tbsp of Granulated Natvia – baking pack
1/2 cup of coconut flour
2 tsp of baking powder
1/2 tsp of vanilla essence
1/4 cup of melted coconut oil
2 tbsp of cacao
1/2 cup of almond milk
1 cup of frozen raspberries
45g of dark sugar free chocolate
125g of Natvia Icing sugar
1/2 tsp of vanilla essense
45ml of vanilla almond milk
Place all of the cupcakes ingredients, minus the raspberries and sugar free dark chocolate, in a large mixing bowl.
With an electric mixer, or wooden spoon if you don’t have a mixer, blend all of the ingredients until you have a smooth chocolate batter.
Stir through the frozen raspberries and the finely chopped chocolate chunks.
Pour the mixture into lined or greased muffin tins and place in a pre-heated oven for 35min at 160degrees.
Whilst the cupcakes are in the oven combine the icing mixture, almond milk and vanilla essence, stirring until smooth.
After 30-35mins poke a stewer into the center of the cupcakes and if it comes out clean then they are ready to be removed from the oven.
Pop the cupcakes out of the tin and allow then to cool before applying icing to the cupcakes then top them with fresh strawberries & coconut.
Keep them in the fridge to ensure the strawberry stays fresh.