As we all know, holiday season is quickly approaching. My kids are already making a list for Chanukah presents, and everyday we are hearing …”is it here yet?”
No no children, Mommy and Daddy still need to shop for you littles…aka wait until the last-minute for sales. I never envisioned myself being “THAT” Mom, buy seriously, how many baby dolls or trucks do we need to get at full price??
OK, back to the real issue at hand….DESSERTS! (Obviously)
I am constantly on the lookout for the BEST, low carb desserts, and this time of year I would like to try to be festive! From Pinterest, to Holiday baking shows, new ideas are running through my brain and I cannot wait to make them for you!
There are so many flavor combinations that everyone looks for around this time, theres chocolate and peppermint, chocolate and orange, and I can’t forget about chocolate and raspberry!
So I decided to make a raspberry version of my chocolate cupcakes and add some raspberry cheesecake filling for that WOW factor!
Raspberry Chocolate Cupcakes
Ingredients:
Cupcakes:
1/4 cups powdered Swerve
1/4 cup coconut flour (I use Bob’s Redmill)
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/3 cup cocoa powder, unsweetened (I use Ghirardelli)
1/4 cup coconut oil (melted)
1/2 tsp vanilla extract
1/4 tsp raspberry extract
3 eggs
1/3 cup heavy whipping cream
Raspberry Frosting:
1 stick unsalted butter, softened
6 oz cream cheese, softened
2 TBSP Sparkling Ice Coconut Pineapple or Champagne
1/4 tsp Raspberry extract
1 cup Swerve
1/3 cup fresh raspberries
Directions:
Cupcakes:
- Preheat oven to 400
- Combine coconut flour, salt, cinnamon, baking powder, cocoa powder in a small bowl.
- In a large bowl, beat eggs, swerve, melted coconut oil, vanilla, and whipping cream until well combined.
- Add dry mixture into large bowl.
- Spoon 1 TBSP of batter into mini cupcake tin.
- Bake for 10 minutes, or until set.
Frosting:
- Beat cream cheese and butter together until well combined and fluffy.
- Add in sparkling water, raspberry extract, swerve, mix well.
- Stir in fresh raspberries with a rubber spatula.
- To fill the cupcakes, poke a whole with a piping tip (I use Wilton piping kit). You can also pipe or spoon onto cooled cupcakes.
**DISCLAIMER: I AM NOT A DOCTOR OR A NUTRITIONIST. I DO NOT HAVE NUTRITIONAL INFORMATION FOR RECIPES.**
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