Raspberry Cream Cupcakes
No Reviews
Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 1 1/4 cups wholemeal spelt flour | |
| 1 tsp baking soda | |
| 1/2 tsp baking powder | |
| 3/4 cup coconut sugar | |
| 3 eggs | |
| 1/2 cup milk of choice | |
| 1 tsp vanilla extract | |
| 2 tbsp coconut oil, melted | |
| 1/3 cup pear puree | |
| 1 cup raspberries, fresh or frozen | |
| 2/3cups unsalted butter, softened | |
| 2cups cream cheese, softened | |
| 1/3 - 1/2 cup maple syrup | |
| 2 tsp vanilla extract | |
| 1 tsp lemon juice |
Equipment
| High-speed food processor |
Directions
1.
Preheat the oven to 180°C.
Mark as complete
2.
Line 3 mini muffin trays with muffin holders or use silicon muffin trays.
Mark as complete
3.
Place all dry ingredients in a food processor and process to combine.
Mark as complete
4.
Slowly add eggs, milk, vanilla extract, coconut oil, pear puree and raspberries to the mixture and process on medium-high speed until smooth consistency is reached. Alternatively, gently stir in the berries instead of processing them.
Mark as complete
5.
Place 1-2 tbsp of batter in the prepared mini muffin trays and bake for 20 mins or until a cake tester comes out clear.
Mark as complete
6.
To make the frosting, place butter, cream cheese, maple syrup, vanilla extract and lemon juice into the food processor and mix well until combined and creamy. Store in the fridge until using. Alternatively, you can make the frosting in a stand mixer with a whisk attachment.
Mark as complete
7.
Once cupcakes have cooled completely, place frosting into a piping bag and pipe little swirls onto each cupcake. Decorate with raspberry halves, heart shaped toppers or rose petals.
Mark as complete
Notes
STORING LEFTOVERS: Store in an airtight container in the fridge for up to a week or freeze for up to 4 months.
Prep tips: To reduce prep time, bake the cupcakes as a sheet cake in a baking tray, allow to cool completely, then spread evenly with cream cheese frosting and cut into slices.
Allergies: For a gluten-free version: Swap wholemeal spelt flour for a gluten-free flour mix or brown rice flour. For a dairy-free version: Swap milk for coconut, oat or soy milk and use a different icing such as chocolate ganache or sweet potato chocolate frosting. For an egg-free version: Swap eggs for a store-bought egg replacer or use a flax or chia egg (1 egg = 1 tbsp flaxseed or chia meal + 3 tbsp water).
Easy ingredient swaps: Swap pear puree for apple puree or fruit puree of choice.
Baby-friendly version: Leave out coconut sugar and serve mashed or in finger food-sized pieces without the cream cheese frosting.
