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.
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.