Recipe: Raspberry Cupcakes
HEALTHY RASPBERRY CUPCAKES
Recipe author: Skippasockret
Who doesn't love cupcakes? These incredible cupcakes provide a sweet and soft flavor combined with tart raspberries and are completely without added sugar. Perfect as a healthy alternative for an afternoon snack or birthday party. These pink cupcakes are made in conjunction with Pink October to support the Breast Cancer Association.
INGREDIENTS
Cupcakes:
- 2 eggs
- 2 dl Use like sugar
- 100 g butter
- 2 dl milk
- 4 dl gluten-free flour mix or other flour of your choice
- 2 tsp baking powder
- 2 tsp cardamom
- 1 tsp vanilla powder
- 1 pinch of salt
- 1-2 dl frozen raspberries
Frosting:
- 1.5 dl Use like sugar
- 150 g butter
- 300 g cream cheese
- 1-2 tbsp lemon juice
- A few drops of red caramel color
METHOD:
Cupcakes:
Start by melting the butter over a medium heat, then whisk the eggs and Use Like Sugar until porous. Measure all the dry ingredients into a bowl and mix. Whisk the butter and milk into the egg mixture and then fold the dry ingredients into the batter. Pour the batter into the muffin tins of your choice and press a few raspberries into each tin. Bake the muffins in the middle of the oven for about 15 minutes at 175 degrees. Take out and let cool while you make the frosting.
Frosting:
Make sure both the butter and cream cheese are at room temperature when you start. Then whisk together the butter, cream cheese and sweetener until you get a smooth and fine frosting. Add lemon juice and caramel color to taste, then leave in the fridge until it's time to pipe your cupcakes. Then decorate your cupcakes with the frosting and put a raspberry on top for a sweet touch.
