Chocolate Cupcakes (Coconut Flour)

I love the combination of chocolate and rasperberries.  So thought to myself, let's make a chocolate cupcake, play with my new silicion icing bag and throw a raspberry on top and voila!  A yummy cupcake!  And made with coconut flour, keeping the carbs low and the cake suitable for Gluten Free diets.
INGREDIENTS

3 eggs

¼ cup coconut oil

½ cup coconut milk

½ tspn vanilla

¼ cup erythritol

¼ cup cocoa powder

¼ cup coconut flour

½ tspn baking powder

¼ tspn salt

METHOD

• Preheat the oven to 180C/350F degrees.
• Beat the eggs well, stir in the coconut oil and coconut milk.   In a separate bowl mix the dry ingredients.
• Stir the dry ingredients into the wet and mix well.   If the batter seems too thick add more coconut milk).  It should resemble cake/pancake batter.
• Place the batter into cupcake cases ¾ of the way up and bake for 20 minutes until the tops spring back lightly when touched.
• Remove and cool in the pan.
• Decorate with cream and raspberries if desired.
• Eat and enjoy!

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