My Notes:
No blackberries, a little bit less cocoa powder.
Raspberry Chocolate Coconut flour Cupcakes makes 8-10
- 1/4 cup coconut flour
1/4 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla (make sure your vanilla is gluten free, if needed)
1/2 cup of honey or coconut sugar paste (maple syrup would work too, I bet)
1/4 cup of coconut oil
1/2 cup of fresh or frozen raspberries
3 eggs
Preheat oven to 375 degrees.
1-Grease muffins tins, or put in muffin papers.
2-Whisk together the dry ingredients in a medium bowl.
3-Add the wet ingredients (but not the raspberries) and whisk well, until all lumps are gone.
4-Fold in the raspberries, and fill muffin tins, 2/3 full.
5-Bake for 20-25 minutes, until the top if firm and a toothpick comes out clean, when poked in the middle of the muffin. Take out of the muffin tins and cool on cooling racks
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