Raspberry Chocolate Cupcakes

Low Carb Raspberry Chocolate Cupcakes - lowcarbmummablog - #lowcarbmumma #cupcake #lowcarb #lowcarbcupcake #lowcarbvhovolatecupcake #freerecipe #lowcarbmummafreerecipe #lowcarblifestyle #lowcarbrecipe #raspberrychocolatecupcake #lchfcupcake #lchf
LOW CARB
RASPBERRY CHOCOLATE CUPCAKES

 

INGREDIENTS

Cupcake
2 cups almond meal
1 tsp baking powder
1 tsp baking soda
1/2 cup Natvia
4 eggs
1/4 cup whipping cream
4 tbsp. unsweetened cocoa powder
1/2 cup raspberry juice
1 tsp strawberry or raspberry oil
1/4 extra mild olive oil

Raspberry juice
200g frozen raspberries
1-2 tbsp. Natvia

Filling
50g 70-80% Lindt chocolate
50-80g whipping cream
1 tbsp. liquid stevia

Frosting
600ml whipping cream
2-3 tbsp. powdered Natvia
2 tbsp. unsweetened cocoa powder
Chopped Lindt chocolate to garnish.

STEPS
Step 1. Preheat oven to 180°C. Prepare cupcake trays lined with baking cups or patty pans.
Step 2. Whisk all dry ingredients together for at least 1 min. Set aside.
Step 3. In a non-stick skillet, mash together raspberries and Natvia. Cook on medium heat till soft and warm.
Step 4. Press raspberry mixture through sieve to remove seeds, then set aside.
Step 5. In a separate bowl, whisk all wet ingredients, including your raspberry juice. Leftover raspberry juice can be stored in the fridge.
Step 6. Add wet ingredients to dry ingredients, mixing well with a silicone spatula.
Step 7. Using an ice-cream scoop, scoop batter into baking cups, at least 3/4 full.
Step 8. Tap tray on the bench to release any air bubbles. Place in the oven for 15 min for small cupcakes, or 20-25 min for larger cupcakes.
Step 9. Place chocolate into a heatproof bowl, and melt on high for 60 seconds. Repeat if necessary in 10 second bursts. Add cream and stevia to melted chocolate, and mix until a thick ganache forms.
Step 10. Make sure cupcakes are completely cool, then dig out the centres of the cupcakes with the wide end of a piping tip. Fill with ganache and save or discard the cake centres.
Step 11. In a mixing bowl, combine cream, Natvia, and cocoa powder and beat until thick peaks form.
Step 12. Fill a piping bag with cream mixture and frost the cupcakes. Decorate with chopped Lindt chocolate, or cupcake crumbs. Enjoy!

Enjoy!

Makes 28 mini or 14 large cupcakes.

TIP

If using recipe as a whole cake, add an extra 10-15 mins baking time.

Your cake will be ready when you poke it with a skewer and it comes out clean.

..

This recipe is featured in our LCHF Christmas eBook which contains over 40

inspiring Christmas food ideas which you can cook all year round. Recipes for you and your family to make, 
bake and create in your own homes and kitchens for healthy meals.
Knowing that you are enriching your health, mind and body with nutritious, nourishing foods.
..
..
PRINT THE PDF RECIPE
BY CLICKING ON THE PHOTO!
..
Raspberry Chocolate Cupcakes
..