INGREDIENTS
- Cupcakes:
- 140g buckwheat flour (1 cup)
- 50g ground almonds (1/2 cup)
- 30g raw cacao powder (1/4 cup)
- ¾ tsp bicarbonate of soda
- pinch of sea salt
- 80ml coconut oil, melted and cooled (1/3 cup)
- 120ml maple syrup (1/2 cup)
- 180ml coconut milk (3/4 cup)
- 2 tsp apple cider vinegar
- 1tsp vanilla
- 75g raspberries (1/2 cup)
- Chocolate and coconut frosting:
- 240ml coconut cream (1 cup)
- 2 tbsp coconut flour
- 1 tbsp maple syrup
- 100g dark chocolate
- Topping:
- dried rose petals
- fresh raspberries
- freeze dried raspberries
- raw cacao nibs
INSTRUCTIONS
- Prepare the chocolate and coconut frosting first as it takes time to set. If you can, prepare the day before and leave in the fridge overnight.
- Chop the dark chocolate and put into a small bowl.
- In a pan mix the coconut cream with coconut flour and heat on a low fire until it comes to a boiling point.
- Pour the mixture over the chopped chocolate and stir until all melted.
- Add the maple syrup and leave to cool down a bit. Transfer to a fridge to set into a spreadable consistency. It will take at least 3 hours to set to spread over cupcakes.
- Preheat the oven to 190°C (170°C fan)
- Line 12 hole cupcake tin with cupcake cases.
- In a bowl whisk together buckwheat flour, ground almonds, cacao powder, bicarbonate of soda and salt. Set aside.
- In a different bowl whisk together melted coconut oil, maple syrup, coconut milk, apple cider vinegar and vanilla. Add to the dry mix and stir together until well combined.
- Finally fold in raspberries.
- Spoon the mixture into your prepared cupcake cases and bake for about 25 min or until a cocktail stick comes out clean.
- Remove from the oven once ready and leave to cool for 15 min before moving onto a wire rack leaving to cool down completely.
- Frost with the chocolate and coconut frosting and sprinkle with your choice of toppings.
- Store in a fridge for 2-3 days.
- Enjoy!
NOTES
You can replace coconut oil with olive oil, coconut milk with almond milk and use cocoa powder instead of raw cacao if you wish.
Don’t use frozen raspberries in a batter on this occasion as it would make the batter very thick, because of the coconut oil (I’ve done that already, so you don’t have to:)
Don’t use frozen raspberries in a batter on this occasion as it would make the batter very thick, because of the coconut oil (I’ve done that already, so you don’t have to:)