Cupcakes/ Gluten Free/ Low Carb/ Vegetarian

Coconut and Raspberry Cupcake (coconut flour)

This is a lovely light and moist cupcake combining coconut and raspberry.   The sweetness of the coconut compliment the raspberry.  I use a low carb and gluten free buttercream topping before dipping it into shredded coconut just to make it extra sweet….


My tip is to make the first part of the topping before you make the cupcakes as you will need this to set for a while.  As ever, I do not use sugar but erythritol, to keep it low in carbs and low in that sugar rush…although this is a sweet cupcake..Just goes to show you can have a sweet cupcake without oodles of sugar!  I grind the erythritol in a hand processor so it blends better.

 

Coconut & Raspberry Cupcake
Yields 6
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Ingredients
  1. 1/4 cup coconut flour
  2. 3 tblspns butter, melted
  3. 1/2 tspn baking powder
  4. 1/4 tspn salt
  5. 2 tblspns unsweetened desiccated coconut
  6. 1/4 cup powdered erythritol (or sweetner of your choice)
  7. 3 eggs
  8. 1/2 tspn vanilla extract
  9. 2 tblspns coconut milk
  10. 15 - 18 raspberries.
  11. TOPPING
  12. 1/4 cup whipping cream
  13. 1/4 cup butter
  14. 1/2 tspn vanilla extract
  15. 1 oz cream cheese
  16. 2 tblspn ground erythritol
  17. 3 tblspns unsweetened desiccated coconut
  18. Raspberries to decorate
Instructions
  1. Preheat the oven to 200C/400F degrees.
  2. Combine the coconut flour, coconut, baking powder and salt.
  3. In another bowl, whisk the eggs, erythritol, melted butter, vanilla extract and coconut milk.
  4. Add the dry mixture to the wet and blend well.
  5. Spoon into cupcake liners (it makes 6 cupcakes)
  6. Push the raspberries into the cupcake mixture.
  7. Bake for 15-20 minutes until firm.
  8. Cool.
  9. To make the topping, heat the whipping cream and butter in a saucepan until it starts to boil.
  10. Remove from the heat and stir in the vanilla. Mix well, then chill in the refrigerator for 2 hours.
  11. Add the cream cheese and erythritol and beat until smooth.
  12. Smother the cooled cupcakes with the buttercream.
  13. Dip the cupcakes into the desiccated coconut.
  14. Decorate with raspberries.
  15. Eat and enjoy!
Notes
  1. Nutritional Info per cupcpake - 217 Calories, 20g Fat, 5g Protein, Total Carb 6g, Fibre 4g, Net Carb 2g
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7 Comments

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  • Reply
    mieg
    March 1, 2016 at 1:44 pm

    hi, is nutritionarl info availaible for the raspberry coconut cupcakes?

    Would really appreciate it! Thanks! mieg

    • Reply
      Angela Coleby
      March 1, 2016 at 2:20 pm

      Hi Mieg, I’ve updated the recipe for you with the nutritional info. Glad you enjoy the recipes! Have a fabulous day and happy baking!

  • Reply
    mieg
    March 1, 2016 at 1:41 pm

    I didn’ see the nutritional info for these raspberry coconut cupcakes, is it available?

    Thanks a million for all this info! you’re a genius! Have a glorious day!

    mieg

  • Reply
    Sean
    December 12, 2015 at 7:00 pm

    Hi,
    I take it you mean 1/4 cup of butter for topping?

    • Reply
      Angela Coleby
      December 12, 2015 at 7:08 pm

      Yes I do.., should stop posting these after a glass of wine…;)

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