By Lisa Maliga copyright 2017-2023
The combination of dark chocolate and tart yet sweet raspberries is classic. I’ve slightly revised this recipe to include golden sugar and organic coconut sugar rather than plain granulated sugar. Also, golden ‘tinker dust’ has been added on top of each frosted cupcake to give it a distinctive glittery appearance.
CUPCAKE INGREDIENTS:
1/3 cup dark chocolate, finely chopped [3 oz] https://amzn.to/42Sy1a8
1/2 cup Dutch-processed cocoa powder https://amzn.to/3JQ25KU
3/4 cup hot water
3/4 cup all-purpose flour https://amzn.to/3nsTVAt
3/4 cup granulated sugar, https://amzn.to/3G0m3Bl
For more flavor and/or health benefits, try: 2 parts golden sugar https://amzn.to/3lV1MXb and one part organic palm sugar https://amzn.to/3TYTM47
1/2 teaspoon Himalayan pink salt https://amzn.to/3KmkzEn
1/2 teaspoon baking soda https://amzn.to/3nnx5Kz
6 tablespoons virgin coconut oil [3 oz] https://amzn.to/3ZCwXVe
2 eggs [room temperature]
2 teaspoons [fresh] lemon juice
1 teaspoon vanilla bean paste [or extract] https://amzn.to/3lYMGzZ
Makes 12 cupcakes
Oven temperature: 350 Fahrenheit/177 Celsius
CUPCAKE DIRECTIONS: Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot water over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes. Preheat oven to 350 degrees F. The rack should be in the center. Line a standard-size muffin pan with liners. Sift the flour, sugar, salt and baking soda in a medium bowl; set aside. In a small bowl, whisk the eggs thoroughly. Whisk the virgin coconut oil, eggs, lemon juice and vanilla extract into the cooled chocolate. Add the flour mixture and mix until smooth. There will be small lumps from the raspberries in the dark chocolate. DON’T OVERMIX! Fill cupcake liners ¾ full. Bake until the cupcakes are set and just firm to the touch, 17 – 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
ROCKIN’ RASPBERRY FROSTING
INGREDIENTS:
3/4 cup unsalted butter, softened to room temperature [6 oz]
3 1/2 cups powdered sugar [confectioners’ sugar or icing sugar] https://amzn.to/3K3ype3
3 Tablespoons heavy cream
1 1/2 teaspoons vanilla extract or vanilla bean paste https://amzn.to/3lYMGzZ
1/4 cup seedless raspberry preserves https://amzn.to/3KngZtJ
3 drops neon pink https://amzn.to/3nx2Ot4
Bright Gold Tinker Dust [edible glitter] https://amzn.to/3ZuJ9Hr
FROSTING DIRECTIONS: Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy, about 5 full minutes, so it’s very soft and fluffy. Pipe onto cooled cupcakes. I used a Wilton’s 1M piping tip.
There’s one similarity between macarons [which contain almond flour], and oatmeal raisin cookies made with einkorn flour – einkorn flour should be sifted twice. Other than that, these tasty and nutritious cookies are easy to make and can be eaten only a few minutes after they’re out of the oven.
lisa maliga 