If you know me you know my weakness is chocolate. In my opinion you can never have too many recipes based around chocolate. It’s such a chameleon of a food. You can make it sweet, savory, use it as the star of a recipe, as a topping, as a complement to another ingredient, or just eat it alone. Any way you use it it’s amazing. My real excuse for this chocolate post though is as it’s almost Valentine’s Day I feel it’s necessary (and allowed) to indulge in a little extra chocolate. I figured I’d just give you some healthy alternatives to your favorite treats. I’m all about using real ingredients. If any of you have been following or trying out my other recipes you’ll know that I often say simple is best in most cases. Great recipes don’t always have to require a laundry list of ingredients and most of the time what you already have on hand can work. Having to run out and purchase an expensive ingredient I only need a small amount of can be what makes or breaks a recipe for me. If I’m unable to substitute it with another ingredient I just go on my merry way and try something else. You should be able to make great, healthy food from what you already have and if you need to purchase some odd item it should be able to be put to good use to make it worth while. Though you can find other recipes with longer or shorter lists and varying ingredients this one was based around what I had at the time as I wanted to make it accessible to most. This particular cupcake recipe makes a pretty basic cake mix and frosting both of which are free of common food allergens. I know how tough it can be to find a decent dessert recipe that is free of dairy, nuts, eggs, soy and so on without having to make your own changes then have it not work out that great in the end. This one gives you the best of both worlds, simple and no modifications needed! The fun part about cupcakes is that if you feel inspired you can go nuts decorating these little treats with chocolate toppers (shown), various frosting techniques, candy hearts in lieu of Valentine’s Day or sprinkles. There’s endless possibilities for them and I hope you have as much fun baking and decorating as I did!
Chocolate Raspberry Cupcakes with Vanilla Frosting
Makes: 12 Cupcakes/Cook time: 20 minutes
- 1 ½ c gluten-free all purpose baking flour (I use Bob’s Red Mill)
- 1 c coconut palm sugar
- ½ c unsweetened coca powder
- 1 tsp baking soda
- ½ tsp sea salt
- 1/3 c palm shortening (I use Nutiva found at Whole Foods)
- 1 c water
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1c frozen raspberries, slightly thawed
- 3 tbsp palm shortening
- 2-3 tbsp full fat coconut milk
- 4 c powdered sugar
- 1 tsp vanilla
- Preheat the oven to 350F. Line a cupcake pan with paper liners.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda and salt.
- In the bowl of a mixer, add the shortening, water, vinegar and vanilla. Mix on low speed to thoroughly combine.
- Add in the dry ingredients and continue to mix on medium speed until lumps are gone.
- Fold in raspberries by hand.
- Spoon batter into cupcake liners and fill ¾ way to the top.
- Bake for about 20 Minutes or until a toothpick inserted in the center comes out clean.
- Remove cupcakes from pan and set on a cooling rack to fully cool before decorating.
- To make the frosting, add the shortening and the vanilla to a mixing bowl set on medium speed to combine.
- Slowly, one cup at a time, add in sugar and then one tablespoon of coconut milk. Alternating until ingredients are used and you end up with a thick (not drippy) frosting.
- Frost the cupcakes and garnish if desired. Enjoy immediately or store the frosted cupcakes in the fridge.