These cupcakes are something I just came up with today. The raspberries add that extra something to these cakes and they are so good they don't even need icing. Most of the ingredients I use are organic, so they are even better for you than your everyday cupcake.
My cupcakes ready to go on the table at afternoon tea
Ingredients 4 tablespoons of raw cacao
1/4 cup agave nectar
Teaspoon of cinnamon
1/2 Teaspoon of vanilla bean paste
3 tablespoons of coconut oil melted
1 cup of self raising flour
1/4 cup of almond milk
1/2 cup frozen raspberries.
Preheat oven to 180 degrees Celsius.
With an electric mixer add the raw cacao, vanilla, and cinnamon.
Turn on to low speed and add in eggs one at a time.
When eggs are well incorporated add in flour.
As mix thickens slowly add in milk and coconut oil.
When mixture is full combined add in the frozen raspberries. These go in last as being frozen they make the coconut oil solidify which we don't want.
Bake for 25 minutes then test with a skewer to see if they are done. You will know as it will come out clean.
Allow these to cool or enjoy slightly warm, they are good both ways.