EAT – Lemon Raspberry Cupcakes (+recipe video)

1 Comment
EAT – Lemon Raspberry Cupcakes (+recipe video)

I am clearly in a cupcake mood, 2 cupcake recipes in a row… look out!!  Still rolling with the Valentines theme and I think these are gorgeous gems to celebrate a day of love.

If I were to be totally honest here (and I guess that is the point of this writing venue) I have not been exactly in the mood to celebrate love.  Testing Valentines Day recipes may seem a bit silly when my own heart is a little broken these days, but truth be told I love  dreaming up healthy ways of showering your sweet with sweets and I want all those around me to cherish the love they have in their lives, to celebrate love.  I could break into a little Moulin Rouge smash up of “Truth, Beauty, Love, and Freedom” but I’ll spare you all.  Make these cupcakes for me, and know that I created the recipe with love for love and about love.  Watch the video to see the full tutorial and leave a comment below, i’d “love” to hear from you!

Lemon Raspberry Cupcakes

INGREDIENTS:

Wet:

  • 2 eggs
  • 1/4 cup coconut oil
  • 1 tsp almond extract
  • 1 tbsp lemon juice
  • 1/4 cup + 1tbsp agave nectar
  • 1 cup almond milk
  • 1 1/2 tbsp lemon zest
  • 1/4 cup organic raspberry preserves

Dry:

  • 2 1/2 cups almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda

TOOLS:

  • Cupcake Pan, Cupcake liners
  • 2 Mixing Bowls
  • Whisk
  • Spatula
  • Measuring Cups and Spoons
  • Wooden Spoon

INSTRUCTIONS:

  1. In a medium mixing bowl combine all dry ingredients
  2. In a large mixing bowl combine all wet ingredients (except for raspberry preserves)
  3. Add dry ingredients into wet and mix well.
  4. Fill cupcake tins to the halfway mark with batter, spoon 1 tsp raspberry preserves into center of batter, top w/ more batter until cupcake tin is 3/4 way full. Bake @ 325 for 20 minutes

**Recipe for : Lemon Cream Cheese Frosting**

*I made a super simple lemon cream cheese frosting for this, whip 8 oz organic cream cheese w/ juice and zest of 1 lemon, 1/2 cup agave nectar, and enough almond milk to reach desired consistency.

 

Share this :

About abra

Holistic Nutritionist and Healthy Food Advocate. Lover of all things green and glorious. Can be found singing showtunes and cooking kale nearly every day of the week.

One Comment

  1. Very informative blog post.Thanks Again. Cool.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>