Raspberry & Liquorice Cupcakes

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Well, hello, beautiful little loves of my life.

Cupcakes are always a good idea, right, and since I’m Danish, I love liquorice. I kinda have to. And one of the things that goes best with liquorice, is raspberry. Just think about it. Imagine it. It’s sounds perfect, right? And it is.

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The Raspberry Cupcakes { makes 8 – 10 }

  • 150 g spelt flour
  • 150 g fresh raspberries
  • 100 g cane sugar
  • 4 tablespoons almond milk
  • 4 tablespoons extra virgin coconut oil
  • 1 tablespoon ground flax seeds
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla bean powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch of salt

Preheat your oven to 175°C / 350°F. Add raspberries and cane sugar to a bowl and mash thoroughly with a fork. If a few lumps are present, that’s completely acceptable, but try to make it as smooth as possible. Add in the almond milk, melted coconut oil, ground flax and vanilla bean powder. Mix. Then add in the rest of the ingredients and mix again. Fill your cupcake liners two thirds of the way with the pink batter and bake for approximately 20 minutes, depending on your oven.

The Liquorice Frosting

  • Enough of your favourite buttercream frosting
  • 2 teaspoons of raw liquorice powder or liquorice root powder (both delicious!)

Simply mix the two. You know how to do that, so I’m not gonna, you know… And then pipe it onto the cooled cupcakes and sprinkle with freeze-dried raspberry powder. Enjoy!

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xx milkingAlmonds

7 Comments

  1. Those cupcakes look sooo adorable–love the flavor combo, too. I stumbled upon your website from a Buzzfeed article, and I have to say I’m glad I did because it’s pretty awesome. 🙂 I might try making your hot chocolate recipe to warm up.

    1. Hi Baby June, thank you so much! Yes, I was very pleased to find myself on one of their articles again. BuzzFeed is seriously one of my favourite places online. And I hope you enjoy the hot chocolate! If you don’t have almond milk, it also works great with hazelnut milk and especially rice milk.

    1. Unfortunately I have only recently started experimenting with gluten free baking which is why I don’t have the technique down completely yet, but I’ve been happy using a mix of oat flour and almond flour in my cupcakes and muffins. I have found that the cake usually needs a bit more flour when using gf as it doesn’t soak up the liquids as much as flours with gluten, so I would recommend adding a bit more than the recipe calls for. Let me know if you try it out or if you come up with a better way of doing it yourself.

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