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Wednesday, 27 May 2015 09:43

Raspberry Lemonade Cupcakes

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Raspberry Lemonade Cupcakes Raspberry Lemonade Cupcakes LPHJ Kitchen
These cupcakes are perfect for summer gatherings. They are slightly sweet and just a bit tart making the perfect dessert combination.

  • Ingredients:
    1/4 cup ghee, butter, or palm shortening (coconut oil can be used too)
    1/4 cup applesauce
    1/2 cup honey
    1/2 cup coconut sugar
    3 large eggs
    2 lemons, juice and zest
    1/2 tsp sea salt
    3 tsp baking powder
    2 cups gluten free flour blend (*see alternate)
    1 tsp vanilla
    1 cup almond milk (or coconut, cashew, rice, soy, etc)

    Raspberry Cream Frosting
    1 can coconut milk, chilled for at least two hours
    1/2 cup honey
    1 tsp vanilla
    1-3 tsp arrowroot starch
    6-8 ripe raspberries
  • Instructions:
    For cupcakes:
    In a mixing bowl, cream together ghee, butter or shortening, applesauce, honey and coconut sugar. until smooth. Add in eggs, one at a time until smooth. Add in cinnaon, nutmeg, salt, baking powder and vanilla. Slowly add in flour and milk, alternating and beat until just combined. Fold in carrots and walnuts.

    Using an ice cream scoop, spoon batter into lined cupcake tins. Bake at 350F for about 20-25 minutes or until cooked through. Cool completely on wire racks before frosting.

    For frosting:
    In a mixing bowl using the whisk attachment, whip together coconut milk, honey, vanilla, raspberries and 1 tsp arrowroot starch. Mix for several minutes or until completely smooth and whipped, adding more arrowroot starch (1/2 tsp at a time) if necessary to thicken.

    Spread frosting over cooled cupcakes or pipe using a pastry bag if desired. Store cupcakes in fridge or coconut frosting will melt. It will still taste great but it may not be as pretty!

    *You can use traditional wheat flour in place of gluten free. Alternatively, you can use a Paleo flour blend for a grain free version. Combine 1 cup almond flour, 2/3 cup arrowroot starch and 1/3 cup coconut flour. Makes 2 cups of flour.*
  • Serves: 24
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Comfort food, Picnics, Spring favorites, Summer favorites
  • Top 8 allergens?: gluten-free, dairy-free, soy-free, fish-free, shellfish-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 45-60 minutes
  • Specialty Diets: Paleo
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