Gluten Free Chocolate Raspberry Cupcakes Food
GLUTEN-FREE CHOCOLATE RASPBERRY CUPCAKES
These chocolate raspberry cupcakes are dairy and gluten free. They are also nut and seed free. Filled with jam, they are the perfect treat.
Provided by Ange's Table
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Cream shortening and sugar together in a bowl. Add eggs, one at a time, scraping down the sides after each addition. Mix in vanilla.
- Sift coconut flour, cacao powder, salt, and baking powder together in a bowl. Gradually add to the wet ingredients on low speed. Once incorporated, turn mixer to medium-high and beat until airy, about 1 minute.
- Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven for 10 minutes. Rotate the pan, and cook until a toothpick inserted into the center comes out clean, 8 to 10 minutes more.
- Cool on a wire rack for 5 minutes. Remove from the pan and let cool completely, about 25 minutes.
- Meanwhile, whip jam in a small bowl until smooth and transfer to a piping bag. Insert the nozzle into the top of a cupcake and gently squeeze to fill with jam. Repeat with all cupcakes.
Nutrition Facts : Calories 168.5 calories, Carbohydrate 16 g, Cholesterol 62 mg, Fat 10.9 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 3.4 g, Sodium 222.8 mg, Sugar 14.5 g
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- Before frosting, and once the cupcakes are cool, use a small paring knife to cut a 1x1 inch square in the top of each cupcake and take that chunk of cake out (should be a small cube). In the hole, spoon in 1 teaspoon of raspberry jam, and then push the chunk of cupcake back onto the top and press down slightly (don't worry about it looking great, it'll be covered in frosting!). Once all cupcakes have been filled with jam, frost them with a piping bag or a butter knife.
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