Recipe

Mucho Mocha Berry Cupcakes Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 2 years, 2 months ago A mocha-raspberry cupcake with slivered almonds for crunch. Sweetened with maple syrup and the natural sweetness of apple butter and the berries, and low-fat to boot. Prep:10m Cook:20m Servings:12	Jo_jo_ba
	mocha cupcake muffin chocolate almonds raspberries vegan vegetarian maplesyrup lowfat wholegrain raspberry fruit sweet

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Ingredients

1 cup whole wheat pastry flour

½ cup brown rice flour

½ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup strong coffee, hot

¼ cup pure maple syrup

1 tbsp canola oil

¼ cup thick, unsweetened apple butter

1 tablespoon rice wine vinegar

1 teaspoon almond extract

½ teaspoon vanilla extract

1/2 cup slivered almonds

1 cup raspberries, processed until slightly chunky

powdered sugar (optional)

Directions

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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Comments

leigh561 2 years, 2 months ago said:
They sound so different, will have to try this one soon!

jo_jo_ba 2 years ago said:
Amount Per Serving
Calories: 138.7
Total Fat: 4.3 g
Cholesterol: 0.0 mg
Sodium: 23.4 mg
Total Carbs: 24.2 g
Dietary Fiber: 4.0 g
Protein: 3.3 g