Gluten-Free Chocolate Raspberry Cupcakes


  • 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
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.


  • Step 2

    Cream shortening and sugar together in a bowl. Add eggs, one at a time, scraping down the sides after each addition. Mix in vanilla.

  • Step 3

    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.

  • Step 4

    Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter.

  • Step 5

    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.

  • Step 6

    Cool on a wire rack for 5 minutes. Remove from the pan and let cool completely, about 25 minutes.

  • Step 7

    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.

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