These raspberry brownie cupcakes couldn’t be simpler to make – simply pop all the ingredients into the processor, blitz, pour, top with raspberries and bake. Easy peasy. Oh, and you’ll never know these gorgeous raspberry brownies are refined sugar free and are chockfull of sweet potato. Such a clever way to sneak a little extra veggie goodness into your little ones.
MAKES – 12
PREP TIME – 15 minutes
COOK TIME – 12 minutes
100 grams dark chocolate, melted and slightly cooled
1 cup (200 grams) sweet potato puree
1/3 cup (80 ml) coconut oil, melted and slightly cooled
½ cup (125 ml) rice malt syrup (or pure maple syrup)
1 tablespoon vanilla bean paste (or extract)
½ cup (60 grams) buckwheat flour
½ cup (55 grams) almond meal, ground almonds
2 tablespoons cacao powder, plus extra to decorate
100 grams fresh raspberries
Step 1 – Preheat oven to 160 C (320 F) and line a 12-hole muffin tin with cupcake papers. Set aside.
Step 2 – Place all of the ingredients (except the raspberries) into the large bowl of a food processor. Pop the lid on and blitz for 1-2 minutes or until lusciously combined.
Step 3 – Divide the mixture between the prepared tray. Top each brownie with a few raspberries.
Step 4 – Bake for 10-12 minutes or until ‘set’. Allow to cool slightly before placing on a wire rack to cool completely. Dust with cacao powder before serving. Enjoy x
About the author:
Kayla from My Lovely Little Lunchbox is a busy wife, mum and home cook dedicated to helping you create and eat delicious food at home with your kids – even if you don’t know how to cook! We are what we eat. Food is how we fuel our bodies, how we celebrate life and how we connect with our friends and family. Kayla believes that the time we spend together is just as important as the food we eat. Cooking together and sitting down to share what you’ve created makes your family happier – it’s your way of finding the joy in the ordinary and celebrating everyday life. Head to mylovelylittlelunchbox.com or follow her on Instagram @mylovelylittlelunchbox for more.