White Chocolate Raspberry Cupcakes {Paleo, Gluten-Free, Dairy-Free}
I’m a sucker for a really good cupcake. Chocolate Coconut Cupcakes, Blueberry Almond Cake…I’m not too picky. These Raspberry White Chocolate Cupcakes though might just be my new favorite!...
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Cooking tools:
- Food processor
- Blender
- Coffee grinder
- Muffin tin
- Cupcake liner
- Hand mixer
- Oven
- Mixing bowl
- Whisk
- Saucepan
- Spatula
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 1/3 cup Wildly Organic Refined Coconut Oil
- 3 tbsp Wildly Organic Cacao Butter
- 1/2 cup Wildly Organic Agave or Wildly Organic Coconut Syrup
- 1 tsp vanilla
- 1 tsp baking powder
- 6 eggs at room temperature
- 1/2 cup Wildly Organic Coconut Flour
- 1/2 cup raspberries fresh or frozen
- 1/2 cup raspberries
- 1/2 cup water
- 1 tbsp Wildly Organic Butter Alternative
- 1 tbsp Wildly Organic Cacao Butter
- 1-2 cups powdered sugar, purchased or homemade
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