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.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- ½cup palm shortening
- ½cup coconut sugar
- 4large eggs
- 1teaspoon vanilla extract
- ½cup coconut flour
- ¼cup cacao powder
- ¾teaspoon salt
- ½teaspoon baking soda
- ½cup seedless raspberry jam
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.Step 2
Cream shortening and sugar together in a bowl. Add eggs, one at a time, scraping down the sides after each addition. Mix in vanilla.Step 3
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.Step 4
Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter.Step 5
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.Step 6
Cool on a wire rack for 5 minutes. Remove from the pan and let cool completely, about 25 minutes.Step 7
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.