Raspberry Cupcake Recipe

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Here it is, our beautiful Sugar Free Raspberry Cupcake recipe! The Spelt cupcakes are moist and fluffy and the raspberry frosting is creamy and fruity, so perfect together. You will need to make the Labna a day in advance to use as the frosting base.

I prepared these for the kids with a little Easter Bunny in them (see photos) as an Easter treat, they would be great at parties too.

For more Sugar Free Kids recipes grab the I Quit Sugar Kids cookbook, it is amazing! Click here to view more details

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Spelt and Raspberry Cupcakes

By March 22, 2013

Looking at these beautiful , delicate cupcakes no one will believe they are easy and healthy. So pretty, so tasty yet guilt free treats for the kids.

Prep Time : 20 minutes. Cook Time : 20 minutes Yield : 12 Allergens : ,

Rating 4 stars - based on 7 review(s)

Ingredients

Instructions

  • You will need to prepare the Labna for the frosting in advance, recipe is here
  • For the cupcakes, preheat oven to 180 degrees Celsius and line pan with pretty cupcake holders
  • Combine the Goat milk (or milk of choice) with the apple cider vinegar and leave to thicken
  • Place Oil, Egg, Vanilla, Stevia and the thickened goat milk mixture into your food processor and combine well (medium speed, 15 seconds)
  • Combine Spelt Flour and Baking powder in a bowl and make a well in the centre
  • Pour in the wet mix and gently fold the flour through until just combined, if it is over mixed you will get tough cupcakes
  • Pour into cupcake pan then insert 1 frozen raspberry into each cupcake, see the picture above, they don't need to be fully inserted, they will come out in the middle once cooked
  • Bake in oven for 20 minutes and test to ensure a toothpick comes out clean
  • While cooking combine your Labna with the rice syrup and frozen raspberries (no need to defrost, having a very cold frosting mix is ideal). This can be done with a fork or in a food processor
  • Mix until pink and smooth then if you would like to pipe the frosting on to cupcakes, transfer to a piping bag and place in fridge until required. You can just spread it on to the cupcakes with a knife, either way it's still yum!
  • When ready, remove the cupcakes from oven, allow to cool completely
  • Once cooled get the cold frosting out of the fridge and decorate the lovely cupcakes
  • These can be kept for a few days in the fridge
  • Enjoy xoxSha
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6 Responses to Raspberry Cupcake Recipe

  1. Elizabeth

    Thank you for your beautiful recipe. I would like to make it as a small cake, what would be the measure required?
    Thank you very much.

    • Sha
      Sha

      Hello Elizabeth

      You can make this as a cake. Use the same measure but cook it on a lower oven temp for a longer time

      Enjoy
      XoxSha

      • elizabeth

        Thanks so much, I’ll let you know how it went.
        Many Blessings!

  2. Michelle Tan

    hi, is the cake fluffy or dense? like brownies? thanks.

    • Sha
      Sha

      Hello Michelle. Great question. It is not like a brownie, more fluffy than that but not super fluffy as it is wheat free. It is light and a little airy. Hope this helps

  3. Deb

    Hi, I was hoping you could tell me what to add to moisten the mix some? It was a bit on the dry side, baked them anyways and they tasted awesome, but were just a wee bit dry. Thanks for the wonderful recipes- we love the carrot cake, too:)

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