Recipe: Raspberry Cupcakes

HEALTHY RASPBERRY CUPCAKES

Recipe Author: Skippasockret

Who doesn’t love cupcakes? These incredible cupcakes offer a sweet and soft flavor combined with tangy raspberries and contain no added sugar. They are perfect as a healthy option for afternoon tea or birthday celebrations. These pink cupcakes were made in support of Swedish Breast Cancer Awareness Month.

INGREDIENTS

For the Cupcakes:

• 2 eggs 200 g
• Use Like Sugar
• 100 g butter
• 240 ml milk
• 210 g gluten-free flour mix (or any other preferred flour)
• 2 tsp baking powder
• 2 tsp ground cardamom
• 1 tsp vanilla powder
• A pinch of salt
• 75 to 150 g frozen raspberries

For the Frosting:

• 150 g Use Like Sugar
• 150 g butter
• 300 g cream cheese
• 15 to 30 ml lemon juice
• A few drops of red food coloring

DIRECTIONS

For the Cupcakes:

Start by preheating your oven to 175°C. Melt 3.5 oz (100 g) of butter over medium heat. In a bowl, whisk together 2 eggs and 1 cup (200 g) of Use Like Sugar until the mixture is light and fluffy. In a separate bowl, combine the dry ingredients: gluten-free flour mix, 2 teaspoons baking powder, 2 teaspoons ground cardamom, 1 teaspoon vanilla powder, and a pinch of salt. Stir well to blend everything evenly.

Gradually whisk the melted butter and 1 cup (240 ml) of milk into the egg mixture. Then, gently fold in the dry ingredients until the batter is smooth and well combined. Pour the batter into cupcake liners, and press a few frozen raspberries into each one. Bake in the preheated oven for about 15 minutes, or until a toothpick inserted into the center comes out clean. Set the cupcakes aside to cool completely before frosting.

For the frosting:

Ensure that both the butter and cream cheese are at room temperature. In a bowl, whip together 5.3 oz (150 g) of butter, 10.5 oz (300 g) of cream cheese, and 3/4 cup (180 g) of Use Like Sugar until the mixture is smooth and creamy. Add 1 to 2 tablespoons of lemon juice and, if desired, a touch of red food coloring for a hint of color. Chill the frosting in the refrigerator until it’s ready to use.

Once the cupcakes have cooled, decorate them with the frosting and place a raspberry on top of each for a sweet finishing touch.