By Mikaela Nelson from @fluentinveg and https://www.fluentinveg.com/
These cupcakes are wonderfully moist, filled with whole raspberries and perfectly topped with dollops of coconut yoghurt.
Recipe:
Ingredients
2 free range eggs
¼ cup coconut oil
¼ cup pure maple syrup
¼ cup water
1 tsp vanilla essence
1 tbsp lemon juice
1 cup buckwheat flour, + 1 tbsp
⅓ cup shredded coconut
1 tsp baking powder
1 cup oob organic frozen raspberries
Instructions
Separate egg whites from egg yolks, place egg whites in a medium bowl & the egg yolks in a small glass and set aside.
Beat egg whites with a hand mixer until fluffy and aerated.
In a separate large bowl combine pure maple syrup, melted coconut oil and water, beat mixture with the hand mixture until nice and combined (don’t worry about cleaning the egg whites from the beater).
Add the egg whites to the water mixture and continue to beat, once combined add the egg yolks, vanilla, lemon juice and continue to beat well.
Add buckwheat flour and shredded coconut to mixture and fold through.
Put the frozen raspberries in a small bowl with 1 tbsp buckwheat flour, stir flour through to coat the raspberries.
Add raspberries to mixture and fold through.
Scoop into cupcake or muffin trays, and bake for 25 minutes.
Serve with coconut yoghurt, a few raspberries and a sprinkle of coconut.
