Tuesday, August 18, 2009

blackberry almond cakes with chocolate raspberry frosting

I love when you convert a recipe so many times it turns into something delicious that's completely your own. I'm back tracking now - so my blog won't be so bare. My boyfriend and I made these after going to a local farm to pick our own blackberries and raspberries. The recipe still needs a little tweaking. . . They were a little dry. But that can be fixed with the addition of some apple sauce, or more honey . . or something. I'll get better at this blogging thing as the days continue.

Here it is: and it's real name is "Chocolate Raspberry Royal"

preheat oven to 350 (pretty much always with me)
the cake:
1 cup tapioca flour
1/2 cup rice flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cup coconut oil
1/2 cup almond butter
1/2 cup honey
6 tbsp apple sauce
some blackberry juice!

Mix the dry ingredients, then mix the wet ones and add them together.
Pour batter into mini muffin pan and bake at 350 for 9 min.

Frosting:
1/4 cup cocoa powder
2.5 tbsp raw honey
6 tbsp coconut oil
1/2 tsp vanilla extract
1 handful of raspberries

Mix all the ingredients. Because of the coconut oil, this frosting will harden up at 75 degrees or cooler.
Remove the cupcakes from the oven and let them cool. It's up to you whether you want the frosting to melt, or be something you can actually sink your teeth into. You can tell by the photo -that we just couldn't wait that long.

I use organic ingredients in all my recipes. . and I think you should do the same. It's a tough issue to commit to - but if you think about it, seriously. . we're all spending the same amount of money. Some people pay upfront for healthy ingredients and planet friendly practices, and others pay for it in medical bills and environmental clean up later.

2 comments:

  1. these muffins look delicious !

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  2. I love to eat and I'm eating healthier because of you!

    ReplyDelete