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- Raspberry Coconut Cupcakes
Ingredients
- 110 g butter melted
- 50 g coconut flour
- 4 tbsp granulated splenda
- 2 tsp vanilla essence
- 1 tsp baking powder
- 8 eggs medium
- 120 g raspberries fresh or frozen
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Method
- Mix together the melted butter, coconut flour, sweetener, vanilla and baking powder together until smooth.
- Add the eggs one by one, mixing in between each one.
- Spoon the cupcake mixture evenly between 8 cupcake cases or use a muffin tray.
- Press some raspberries evenly into each cupcake.
- Bake at 180C for 15-20 minutes until each cupcake is cooked in the centre.
Suitable from phase 2 onwards.
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