Raspberry & Chocolate Cupcakes
Vegetarian. Low FODMAP. Gluten Free. Dairy Free. Makes 11-12.
Cupcakes are always a winner, especially when they have icing on them. The icing on these is made with Natvia icing sugar, meaning its sourced from the 100% natural stevia plant. So no need to feel guilty about eating the icing off these berry delightful cupcakes.INGREDIENTS:
1 cup of GF flour
1/2 cup GF self raising flour
1 tsp of baking powder
1/2 bicarb soda
1/2 tsp of vanilla essence
1/4 cup of melted coconut oil
2 tbsp of rice malt syrup
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. These can be keep in the fridge, frozen or in an airtight container to maintain freshness.