1/2 cup unsweetened coconut milk placed in freezer for 25 minutes prior to use
1/2 teaspoon lemon juice
2 tablespoons SANE Cocoa Powder
1/2 teaspoon vanilla bean powder
4 tablespoons xylitol
Total Time: 30 minPrep: 10 minCook: 20 minYield: 9Level: moderate
Preheat oven to 400 F, and line with muffin cups or grease a muffin pan.
In a large metal, glass or ceramic mixing bowl combine: 6 tablespoons coconut flour and 1/2 cup xylitol, and 1 teaspoon baking soda. Mix together thoroughly breaking up any clumps. Set aside.
In a small sauce pan over medium heat melt and combine: 1/4 cup coconut oil, 2 tablespoons cocoa powder, and 3 tablespoons water. Melt and stir together until combined then bring to a low boil and remove from heat.
Pour the hot chocolate mixture onto the coconut flour sweetener mixture. Stir together thoroughly.
Add to the mixture: 2 eggs, the 3 tablespoons coconut milk + 1/2 teaspoon apple cider vinegar, and 1/2 teaspoon vanilla extract. Mix together well using a large spoon.
Add the finely chopped raspberries to the batter and lightly stir.
Spoon batter into muffin cups or pan. Fill ⅔ of each cup.
Bake at 400 F for ~20 minutes, or until tooth pick comes out of center clean.
Remove and let cupcake cool completely.
Take the coconut milk can out of freezer and open it (it should be solid but not rock solid)
In a medium size mixing bowl combine with electric beater: 1/2 cup solid coconut milk cream, 1/2 teaspoon lemon juice, 1/2 teaspoon vanilla extract, cocoa powder, and xylitol. Mix thoroughly. Put frosting in fridge until cupcakes have cooled enough to frost.
Frost each cupcake with equal amounts of the frosting.
Be kind with yourself as you start baking with coconut flour. It behaves much differently than conventional flour, but with patience and self-love, you will become a slim and healthy coconut expert in no time.