Gluten-Free Chocolate Raspberry Cupcakes
Description
These raspberry-filled, gluten-free chocolate cupcakes are easy to make and a perfect treat for any type of party.
Ingredients
•
1/2 cup palm shortening
•
1/2 cup coconut sugar
•
4 large eggs
•
1 teaspoon vanilla extract
•
1/2 cup coconut flour
•
1/4 cup cacao powder
•
3/4 teaspoon salt
•
1/2 teaspoon baking soda
•
1/2 cup seedless raspberry jam
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2
Cream shortening and sugar together in a bowl. Add eggs, one at a time, scraping down the sides after each addition. Mix in vanilla.
3
Sift coconut flour, cacao powder, salt, and baking powder together in a bowl. Gradually add to the wet ingredients on low speed. Once incorporated, turn mixer to medium-high and beat until airy, about 1 minute.
4
Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter.
5
Bake in the preheated oven for 10 minutes. Rotate the pan, and cook until a toothpick inserted into the center comes out clean, 8 to 10 minutes more.
6
Cool on a wire rack for 5 minutes. Remove from the pan and let cool completely, about 25 minutes.
7
Meanwhile, whip jam in a small bowl until smooth and transfer to a piping bag. Insert the nozzle into the top of a cupcake and gently squeeze to fill with jam. Repeat with all cupcakes.