Ingredients
Muffins
flour
130g
4.55oz
0.52cup
8.71tbsp
almond flour
50g
1.75oz
3.35tbsp
cocoa powder
20g
0.70oz
1.34tbsp
coconut milk 17%
160g
5.41fl oz
coconut butter
20g
0.70oz
1.34tbsp
applesauce
70g
2.45oz
0.28cup
4.69tbsp
coconut sugar
80g
2.80oz
0.32cup
5.36tbsp
baking powder
10g
0.35oz
0.67tbsp
salt
pinch
vanilla extract
to taste
Frosting
coconut milk 17%
120g
4.06fl oz
raspberry puree
80g
2.80oz
0.32cup
5.36tbsp
cocoa butter
50g
1.75oz
3.35tbsp
grated cocoa
100g
3.50oz
0.40cup
6.70tbsp
cocoa sugar (powdered)
90g
3.15oz
0.36cup
6tbsp
Method
Muffins
- Mix all the dry ingredients.
- Then mix all the wet ones separately.
- Combine the two masses, and mix carefully.
- Pour the batter into paper muffin tins. Fill them not up to the end, for about 2/3.
- Bake the muffins at 356F (180C) for 25-30 minutes.
- Check the readiness with a toothpick. Let them cool completely.
Frosting
- Mash the berries in a blender (you can use both fresh and frozen berries).
- Bring the mass to a boil, cook a little, and let it cool.
- Rub the puree through a sieve.
- Melt the cocoa butter and grated cocoa in a water bath.
- Add the powdered sugar, and mix.
- Add the coconut milk at room temperature and the currant puree.
- Mix everything well, cover with cling film in contact, andput the frosting in the fridge for a couple of hours to stabilize.
- Decorate the cupcakes with frosting, and enjoy!
