How to Make Gluten-Free Chocolate Raspberry Cupcakes - A Step-by-Step Guide

Indulging in delicious desserts can be a challenge for those who are sensitive to gluten. However, with the rise in popularity of gluten-free diets, there are now countless options for satisfying your sweet tooth without compromising your dietary restrictions. One such treat is the Gluten-Free Chocolate Raspberry Cupcake. This delectable dessert combines the rich flavors of chocolate with the tartness of fresh raspberries, creating a perfect balance of sweetness and acidity.

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Ingredients

  • ½ cup palm shortening
  • ½ cup coconut sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour
  • ¼ cup cacao powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup seedless raspberry jam

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 5 mins
  • Servings: 12
  • Yield: 12 cupcakes

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Cream shortening and sugar together in a bowl. Add eggs, one at a time, scraping down the sides after each addition. Mix in vanilla.
  • Sift coconut flour, cacao powder, salt, and baking powder together in a bowl. Gradually add to the wet ingredients on low speed. Once incorporated, turn mixer to medium-high and beat until airy, about 1 minute.
  • Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter.
  • Bake in the preheated oven for 10 minutes. Rotate the pan, and cook until a toothpick inserted into the center comes out clean, 8 to 10 minutes more.
  • Cool on a wire rack for 5 minutes. Remove from the pan and let cool completely, about 25 minutes.
  • Meanwhile, whip jam in a small bowl until smooth and transfer to a piping bag. Insert the nozzle into the top of a cupcake and gently squeeze to fill with jam. Repeat with all cupcakes.
  • Nutrition

    169 cal.

    • Total Fat: 11g
    • Saturated Fat: 3g
    • Cholesterol: 62mg
    • Sodium: 223mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 1g
    • Total Sugars: 15g
    • Protein: 2g
    • Calcium: 14mg
    • Iron: 0mg
    • Potassium: 31mg