Banana & Coconut Cupcakes with Raspberry Pockets Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dry ingredients:
100 g / 1 cup almond flour
120 g / 3/4 cup rice flour
45 g / 1/2 cup desiccated coconut
2 tsp baking powder
1/2 tsp freshly ground cardamom
1/2 tsp vanilla powder
1 pinch salt
Wet ingredients:
14 soft pitted dates (if using dried dates, soak them for an hour first)
1 ripe banana, peeled and cut into large chunks
4 tbsp coconut oil or butter, room tempered
180 ml / ¾ cup plain yogurt
3 eggs
24 raspberries (fresh or frozen)
Berry Frosting:
70 g / ½ cup raspberries or strawberries
3-4 soft pitted dates
200 g cream cheese
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Directions: |
Directions:1. Preheat the oven to 200°C / 400°F.
2. Grease a muffin tin (mini or regular size) or line it with paper or silicon cup liners.
3. Place all of the dry ingredients in a bowl, stir together and set aside.
4. Add the dates to a food processor and blend on high speed. When smooth, add the banana and coconut oil and blend again.
5. Add yogurt and eggs and blend until smooth and entirely mixed. Pour the wet ingredients into the bowl with dry ingredients and stir together.
6. Drop the batter into the muffin tins, place 1-2 raspberries in the center of each muffin and cover it with batter. Bake for 10-14 minutes (17-20 minutes if you are using normal size muffins) or until golden and just set. Prepare the frosting while the muffins are in the oven. Leave the muffins to cool before piping the frosting on top. Serve immediately or store in the fridge.
Berry Frosting:
1. Mix raspberries and dates in a food processor or with a hand blender until completely smooth. Whisk the berry mixture together with the cream cheese in a medium size bowl until pink and smooth.
2. Scoop the frosting into a piping bag. Place it in the fridge for 20 minutes (or longer) to firm up before piping the frosting on top of the cupcakes. |
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