Gluten-Free Chocolate Raspberry Cupcakes

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Description

These chocolate raspberry cupcakes are dairy and gluten free. They are also nut and seed free. Filled with jam, they are the perfect treat.

Ingredients

  • ½ cup palm shortening
  • ½ cup coconut sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour
  • ¼ cup cacao powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup seedless raspberry jam

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. Cream shortening and sugar together in a bowl. Add eggs
  3. one at a time
  4. scraping down the sides after each addition. Mix in vanilla.
  5. Sift coconut flour
  6. cacao powder
  7. salt
  8. and baking powder together in a bowl. Gradually add to the wet ingredients on low speed. Once incorporated
  9. turn mixer to medium-high and beat until airy
  10. about 1 minute.
  11. Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter.
  12. Bake in the preheated oven for 10 minutes. Rotate the pan
  13. and cook until a toothpick inserted into the center comes out clean
  14. 8 to 10 minutes more.
  15. Cool on a wire rack for 5 minutes. Remove from the pan and let cool completely
  16. about 25 minutes.
  17. Meanwhile
  18. 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.

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 1 hr 5 mins

Servings: 12

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