• Secretly Healthy, Vanilla & Raspberry Cupcakes

    These vanilla & Raspberry cupcakes are anything but ordinary… moist and spongy vanilla cupcakes, each topped with a fresh raspberry, a spiral of raspberry coconut cream and a sprinkle of freeze-dried raspberries.

    Cupcakes… like cakes but, nothing like cakes, there’s no trimming, halving or layering. They are much more simple, you can either scoop out a little in the middle and add a filling or just top them straight away with cream or icing, but both just as tasty.There’s just something fun about cupcakes, right? The decorating part I mean, you get to decorate food, whats not fun about playing with food?

    Really easy to make, just mix up a batch whenever you’d like and it’ll only set you back 30 minutes. 

    Most cupcakes are filled with refined sugars, flours and dairy filled ingredients… these are NOT; eggs, coconut sugar, vanilla bean paste, coconut flour, ground almonds, baking powder, almond milk and dairy free butter is what goes into these and nothing else! Enjoy, Amy.

    Secretly Healthy, Vanilla & Raspberry Cupcakes

    Servings: 9 – Per Serving – Calories 147 – Fat 7 – Protein 5 – Carbs 11 – Sugars 9

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      For the Cupcake Sponge:
    • x4 Large Eggs
    • 60g Coconut Sugar
    • 1 tsp Vanilla Bean Paste
    • 50g Coconut Flour
    • 50g Ground Almonds
    • 2 tsp Baking Powder
    • 100ml Almond Milk
    • 2 tbsp Dairy Free Butter (I used Pure Olive Oil Spread)
    • For the Topping:
    • x1 Tin Full Fat Coconut Milk (Refrigerated Overnight)
    • 1 tbsp Honey
    • 2 Drops of Raspberry Flavouring
    • x9 Large Whole Raspberries


    1. Preheat oven to 180 Celsius.
    2. Place all the cupcake sponge ingredients in a blender and blend until smooth (but don't over blend).
    3. Divide the mixture into x9 silicone cupcake moulds and bake in the oven for 15-20 minutes or until golden and cooked through.
    4. Remove from the oven, let cool and carefully remove from the moulds.
    5. Once the cakes have cooled fully begin making the "icing".
    6. With the tin of coconut milk, remove the lid and discard the coconut water. With the cream left in the tin, transfer to a bowl with the raspberry flavouring and honey, and beat using an electric mixer until whipped.
    7. Add a small amount of cream in the middle of each cupcake and place a whole raspberry, wide side down on top. 
    8. Transfer the rest of the cream into a piping with a star-tipped nozzle and pipe the coconut cream around in a spiral around the raspberry.
    9. Sprinkle with some freeze-dried raspberries and place in the fridge to set and enjoy. 

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