I still don’t know if this technically qualifies as a cupcake. I think it’s more of a cross between a cupcake and a muffin. Regardless, it was delicious. It’s more dense than your average cupcake which makes it a more satisfying treat, and overall it’s pretty virtuous and simple to make. The glaze is the perfect touch, and aren’t they just so gorgeous? I love them.
Ingredients:
-1/2 cup almond flour
-1/2 cup brown rice flour
-1/4 tsp. baking soda
-1/4 tsp. baking powder
-1 tsp. coconut sugar (or brown sugar)
-1 egg
-3 tbsp. agave nectar
-1/3 cup melted coconut oil
-1 tsp. vanilla extract
-Handful of raspberries
Directions:
1) Preheat the oven to 350 degrees.
2) Place and mix the dry ingredients into a bowl: flour, baking soda, baking powder and coconut sugar.
3) Place and whisk the wet ingredients into a bowl: egg, agave, coconut oil and vanilla.
4) Mix the wet ingredients into the dry ingredients and mix all together. If you want to have raspberries in your cupcakes, you can gently fold in a handful.
5) Place the batter into muffin tins. I recommend using cupcake liners for presentation. Place a couple fresh raspberries onto the wet batter. Bake for 16 minutes or until toothpick comes out clean.
6) Remove the muffins and allow them to cool before icing. Create a glaze by mixing a little bit of water with some icing sugar. Drizzle the glaze over the cupcakes.
Wake & Bake Girl 