Mucho Mocha Berry Cupcakes
From jo_jo_ba 16 years agoIngredients
- 1 cup whole wheat pastry flour shopping list
- ½ cup brown rice flour shopping list
- ½ cup unsweetened cocoa powder shopping list
- 1 ½ teaspoons baking powder shopping list
- ½ teaspoon baking soda shopping list
- ¼ teaspoon salt shopping list
- ¾ cup strong coffee, hot shopping list
- ¼ cup pure maple syrup shopping list
- 1 tbsp canola oil shopping list
- ¼ cup thick, unsweetened apple butter shopping list
- 1 tablespoon rice wine vinegar shopping list
- 1 teaspoon almond extract shopping list
- ½ teaspoon vanilla extract shopping list
- 1/2 cup slivered almonds shopping list
- 1 cup raspberries, processed until slightly chunky shopping list
- powdered sugar (optional) shopping list
How to make it
- Preheat oven to 325°F, grease 12 muffin cups.
- In a large bowl, combine flours, cocoa, baking powder, baking soda, and salt.
- In a small bowl, mix coffee, syrup, oil, apple butter, vinegar, and extracts.
- Add wet ingredients to dry and stir until almost completely blended. Do not beat.
- Add almonds and raspberries and fold in until incorporated.
- Bake for 20 minutes.
- Let cool for 10 minutes, remove from pan, and sprinkle with powdered sugar if desired.
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