Sweet Bliss: Cupcakes with Luscious Raspberry Cream
Ingredients: 1 very ripe plantain, 2 tablespoons coconut butter (any nut butter will do), 1/2c almond flour (meal works too; slightly different consistency), 1t baking soda, pinch of pink Himalayan salt, 1 tablespoon vanilla extract, 1 tablespoon lemon juice
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Method: Preheat the oven to 350°F and lightly grease a mini muffin pan. In a blender, puree plantain, coconut butter and vanilla extract and lemon juice.
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In a separate bowl sift together your dry ingredients. Pour the contents of your blender into the dry ingredients and combine.
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Scoop the batter into your mini muffin pan. Bake for approximately 10 minutes or until nearly done (they’ll firm up just a bit more after they’re pulled from the oven). When finished, allow them to cool before frosting.
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For the frosting, you can purée half a cup of cashews with half a cup of raspberries and a few tablespoons of coconut butter and a splash of coconut milk. Then add a little lemon and stevia for sweetness.