This recipe was originally posted on sexfoodandkettlebells.com, Oct 9 2012.
I would like to thank Danielle from Against All Grain for the basis and inspiration for the frosting. If you haven't checked out her blog, do so now.
All right... get baking!
TIME: 1 hr
CHOCOLATE RASPBERRY CUPCAKES
1 cup organic frozen raspberries
1/2 cup coconut flour
6 free range eggs
1/3 cup raw cocoa powder
1/2 cup coconut oil
1/2 cup raw local honey
1 tsp organic ground vanilla bean powder
1/4 tsp baking soda
dash sea salt
RASBERRY COULIS VEINS
3/4 cup frozen raspberries
1/4 cup raw local honey
2 tbsp water
1 tsp arrowroot powder
2 room temperature egg whites (free range)
1/4 tsp organic vanilla extract or water
1/3 cup raw local honey
CHOCOLATE CHIP EYES
handful gluten free soy free chocolate chips
CHOCOLATE RASPBERRY CUPCAKES
1. Preheat oven to 350F.
2. In a large bowl, mix all ingredients except for coconut oil and raspberries using a hand mixer.
3. Melt coconut oil in a pan on the stove, and mix into the batter.
4. Carefully fold in frozen raspberries to batter using a spatula.
5. Prepare muffin tins with liners/cups (find some fun Halloween ones!) and spoon in batter. Fill cups to about 3/4 full, as these will rise quite a bit.
6. Bake for 30-35 min.
7. Remove from oven and let cool. Place cupcakes in fridge to completely cool prior to frosting (this is key). If you're in a rush, you can also place them in the freezer for a few minutes and then transfer them to the fridge.
RASPBERRY COULIS VEINS
1. Blend raspberries in the blender.
2. Add honey and raspberries to a saucepan on med/high on the stove. Stir continuously until completely mixed. Bring honey/raspberry mixture to a boil.
4. In a small bowl, mix water and arrowroot powder. Add to saucepan just before mixture hits a boil.
5. Allow honey/arrowroot/raspberry mixture to boil for 1 min, stirring, and then decrease temperature to a simmer, and stir continuously for 5-6 min. You will see the coulis thicken significantly.
6. Let mixture cool completely by placing in the fridge. Just prior to icing, place in the freezer for a few minutes so it is easier to draw the "veins".
1. When cupcakes have cooled completely, it is time to make the frosting. (Do not make it in advance as it will start to set)
2. In a bowl, beat the eggs and vanilla extract on high with a hand mixer until frothy, and it forms gentle peaks when beaters are lifted.
3. Meanwhile, bring honey to a boil on med/high high on the stove.
4. Add boiling honey to egg white mixture, and continue to beat using a hand mixer for 6-8 min, until the frosting is cool to the touch.
5. Time to decorate!
PUT IT ALL TOGETHER - GET CREATIVE!
This process is fun and works best as a team effort, so get your friends and family involved.
1. Remove cupcakes from the fridge, and using a butter knife, apply marshmallow frosting generously. Smooth out surfacein circular motions until you achieve desired design.
2. Take a few chocolate chips, and carefully place them one by one in the centre of cupcake. Make sure they are as close to each other as possible, so that you create the illusion of an "eye". (We used about 8-10 small chips for each but that will depend on the size of your cupcake and chips.)
3. Remove raspberry coulis from freezer (remember you moved it there from the fridge about 2 min before icing). Using a piping bag, or if you don't have one - a Ziploc bag with a tiny corner cut off, carefully create zigzag veins on the frosting.
4. Enjoy! These are great both eaten immediately, or after cooling a bit longer in the fridge.