RASPBERRY CHOCOLATE CUPCAKES
This delicious chocolate cake is made with buckwheat, a gluten-free crop grown in Aroostook county.
RASPBERRY CHOCOLATE CUPCAKES
This delicious chocolate cake is made with buckwheat, a gluten-free crop grown in Aroostook county.
Ingredients
  • cup light buckwheat flour
  • cup cane sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup Melted butter
  • 1 cup unsweetened applesauce
  • 3 eggs
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar maples syrup or raspberry liqueur
  • 1 cup fresh raspberries
  • White chocolate for garnishing
Instructions
  1. Preheat the oven to 350 degrees. Butter 24 muffin cups.
  2. In a large bowl, combined the buckwheat flour, cane sugar, cocoa powder, baking powder and baking soda. Mix well. Add the melted butter, applesauce and eggs, stirring well to combine.
  3. Spoon the mixture into the buttered muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Let cakes rest in pan for 10 minutes, then cool on a rack. Cakes may be tightly wrapped and stored for 2 days before assembling.
  4. To assemble, whip the cream until peaks form. Whip in the sweetener of your choice.
  5. Slice cupcake in half and spread with cream. Spoon the cream on top of the cupcakes, add raspberries to the top and shave white chocolate over each.
Recipe Notes

Makes 24 cakes.

Nutritional analysis per cake: 186 calories, 2.3 grams protein, 21.5 grams carbohydrates, 11 grams fat, 95 mg. sodium, 2 grams fiber.

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