Raspberry Cupcakes
Equipment
- Cupcake tin
Ingredients
Raspberry Cupcakes
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- ¼ cup sunflower oil
- ⅔ cup sugar
- 1 ¼ cups pineapple tidbits with juice
- 1 teaspoon vanilla extract
- 1 ¼ cups flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup shredded coconut flakes
- ¼ cup whole raspberries
Frosting
- 2 cups powdered sugar
- ¼ cup pineapple juice
- 1 teaspoon vanilla
- 2 tablespoons sunflower oil
- Pink food coloring
- Toasted coconut flakes
Instructions
Raspberry Cake
- Soak flaxeed and water for 15 minutes
- Preheat oven to Fahrenheit 350°
- Line cupcake tins with liners and set aside
- Beat oil and sugar together until emulsified
- Add pineapple tidbits in juice and vanilla, stirring until smooth
- Stir in flaxseed mixture
- Add flour, baking powder, soda and salt until flour is thoroughly incorporated
- Add raspberries, stirring as little as possible
- Transfer batter to cupcake liners, filling ⅔ full
- Prior to baking, sprinkle tops of batter with shredded coconut flakes
- Bake at Fahrenheit 350° for 15-18 minutes, until cake is golden brown
- Remove from oven and allow to cool
Frosting
- Mix sugar, juice and vanilla together with electric beaters until smooth
- Add oil slowly, as needed, to develop texture and increase thickness
- Color with pink food color until desired color is reached
- Spoon frosting into a piping bag with an open tip, or a gallon ziplock bag with a large tip cut out of one corner
- Pipe frosting in large swirls in center of cupcake
- Sprinkle with toasted coconut flakes, and adorn with whole raspberries