Name: Gluten-Free Chocolate Raspberry Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Palm shortening - ½ cup; Coconut sugar - ½ cup; Eggs - 4 large; Vanilla extract - 1 teaspoon; Coconut flour - ½ cup; Cacao powder - ¼ cup; Salt - ¾ teaspoon; Baking soda - ½ teaspoon; Seedless raspberry jam - ½ cup

Ingredients for - Gluten-Free Chocolate Raspberry Cupcakes

1. Palm shortening ½ cup

2. Coconut sugar ½ cup

3. Eggs 4 large

4. Vanilla extract 1 teaspoon

5. Coconut flour ½ cup

6. Cacao powder ¼ cup

7. Salt ¾ teaspoon

8. Baking soda ½ teaspoon

9. Seedless raspberry jam ½ cup

How to cook deliciously - Gluten-Free Chocolate Raspberry Cupcakes

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

2 . Stage

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 . Stage

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 . Stage

Use an ice cream scoop to fill the prepared muffin cups 3/4 full with batter.

5 . Stage

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 . Stage

Cool on a wire rack for 5 minutes. Remove from the pan and let cool completely, about 25 minutes.

7 . Stage

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.