Raspberry Cupcakes

Makes 16 cupcakes

Ingredients:

16 silicone muffin tins, or foil muffin tins

Cake:

1 3/4 cups whole wheat pastry flour
1 1/2 baking soda
1 tsp baking powder
1/2 tsp sea salt
1 cup maple sugar or coconut sugar
2 cups full-fat coconut milk (the thick kind, I prefer the Thai Kitchen brand) at room temperature
1 Tbsp pure vanilla extract
2 Tbsp cider vinegar


Frosting:

1 1 15 oz can full-fat organic coconut milk, at room temperature
1/2 cup raw cashew butter or macadamia nut butter (or additional coconut cream from the top of the can for a nut-free version)
3/4 cup freeze-dried raspberries
1/4 cup maple syrup
pinch sea salt
1 tsp pure vanilla extract
1/2 cup plus 2 Tbsp coconut butter (NOT OIL), warmed to liquid
natural food colouring (optional), I used 1/2 tsp beet powder for pink

Filling:

3/4 cup raspberry jam (about)

Instructions:

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.
Arrange sixteen muffin tins.

In a large bowl, whisk together flour, baking soda, sea salt, and sugar.
In a small bowl, whisk together coconut milk and vanilla extract; whisk into the flour mixture until well combined.

When bubbles start to appear, whisk in the cider vinegar with the batter.
Pour cake batter into the prepared pans and bake for 15 to 20 minutes, or until a tester inserted into the centre comes out clean.

To make the frosting, put all the ingredients in a blender and process until very smooth. Transfer into a bowl, cover, and refrigerate for 45 to 1 hour, or until thick like whipped cream, stirring occasionally.

In the meantime, scoop a dive into the centre of each cupcake with a tsp or a knife (you can eat the scraps; they are not necessary for the remaining ingredients).

Place a spoonful of raspberry jam in the middle of every cupcake.

Once the frosting has been piped or spread over the cupcakes, serve!

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