“Blue” Raspberry Mini Cupcakes (Dairy, Gluten and Grain Free)

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Elena’s birthday is today, which we celebrated last Saturday. Like last year, we went to the Zoo in the morning and then had a little picnic birthday party at the park. It was great fun. These little mini coconut flour cupcakes went along with the cake and ice cream we served.

I love mini cupcakes because you feel like you get to eat so many of them without really consuming a huge amount of sweets. These cupcakes are brightly flavored from the raspberries, which turn the muffins into a grayish “blue” color. They are moist, sweet and flavorful.

The funny thing is that when I asked Elena what type of cake she wanted she told me that she wanted a blue cake. I convinced her that pink might be easier, but then when I used raspberries, I forgot about how they turn blue! It must be some chemical reaction. So she got her wish after all, which I am glad of.

Earlier in the week, I did an experimental batch and made a beautiful purple version with boysenberries. I strained out the seeds and added four tablespoons of the concentrated juice for a pretty purple. Very fun.

On a more personal note, I can’t believe that Elena is already three! We have seen her grow up in so many ways this last year. It’s amazing how much learning and processing young children go through every year, every month! We even had our first session of real “school work” with a real “workbook”. She told me that she “loves school”. Hopefully it lasts. 🙂 If not, we can pick up again when she is older.

Meanwhile, these fun mini cupcakes are sure to please both young and old.

Raspberry Mini Cupcakes (Makes between 24 and 30 mini cupcakes )
I call for mini paper cups (muffin paper cups) because these cupcakes are very moist and it could pose a problem in getting the muffins out of the tins without leaving half of it in the pan. You could leave the raspberries whole in the recipe, but I find that in mini cupcakes or muffins, having a whole berry in the middle of a tiny cupcake doesn’t work very well. I frosted these cupcakes with this frosting.

    1/2 cup of coconut flour plus 2 tablespoons
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/3 cup of coconut oil
    1/4 cup of honey
    1/2 cup of raspberries, fresh or frozen
    3 eggs, lightly beaten

1-Preheat the oven to 375 degrees and place mini paper cups into the muffin tins.

2-n a small saucepan, place the raspberries and heat over medium high heat until the raspberries are defrosted, if frozen, and soft and cooked a bit. Smoosh with a fork. Set aside.

3-In a medium size bowl, place the coconut flour, baking soda, and salt. Whisk to remove any lumps.

4-Melt the oil in a small saucepan just until it is melted (if you honey is at all thick or solidified add it to the coconut oil as well).

5-Whisk the raspberries, honey and oil into the dry ingredients. Then whisk in the eggs.

6-Spoon out the batter into the muffin tins, filling them about 3/4 of the way full.

7-Place in the hot oven and cook between 10 and 15 minutes or until the tops are lightly browned and a toothpick comes out clean. Enjoy

To make this GAPS friendly, take out the baking soda.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Comments

  1. Jessie says

    ohh – one question. Do you measure the coconut oil with a dry measuring cup or a liquid one. I made coconut bread last night & I did what I usually do which is to scoop out the solid coconut oil into my dry measuring cup & the melt it. I’ve never done this before – but I decided at the end to put the melted coconut oil in a liquid cup & it was less than what I measured in my dry measure cup. I added more melted coconut oil to make up the difference, but I don’t think it worked as well.

    What do you do?

  2. Hanni says

    Where do you find your coconut sugar and flour? I looked at our local co-op and didn’t find it. Any suggestions would be very helpful. Thanks!

  3. Rebecca in Michigan says

    Happy Birthday to Janice’s and Kimi’s daughters. We are just about to celebrate our daughter’s birthday also. She too just turned 3. Amazing.

  4. Beth says

    Happy Birthday to Elena! It is funny that today happens to be my 22nd birthday, and I used your honey vanilla frosting from Elena’s last birthday on the apple cake my husband made me. Thank you for sharing your wonderful recipes and a bit about your family too.

  5. Jana Pedowitz says

    Happy Birthday Elena! Good choice of blue cake:) Thinking outside of the box is what 3 year olds do best. Don’t lose that:)

  6. says

    I remember being her age and wanting to do school work too, and being so happy when my mother got me a workbook! Happy birthday to her, and the cupcakes recipe sounds great!

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