This mix is sweetened with Natvia and gluten free, making it easy for clean eaters to whip up a batch of delightful cupcakes in a few minutes. I was inundated with emails and my to-do list was half way down page two when I decided to take a baking break. The perks of working at home. Baking is total relaxation for me and I love testing out new products on the market that make it easier for all of us busy people to make healthy sweets at home.
Melinda's gluten free goodies range offers cake mixes that are often fructose free, low in sugar and of course, free of wheat. I've tried her brownie mix a few times and loved it so I jumped at the chance to try these cupcakes.
As I usually do, I modified the ingredients to suit what I had in the pantry and the results were amaze, creating cakes that were moist, fluffy and scrumptious. You can do the same with the mix, just as long as you use the appropriate ratio of ingredients, which you can usually figure out by the mixture's consistency. Not too runny, not too dry.
When baked, these came out of the oven golden brown and smelling like berry jam donuts, making it a little easier to go back to work.
Melinda's Nourishing Raspberry and Coconut Cupcakes
- 1 Melinda's Nourishing Raspberry and Coconut Cupcakes
- 1 small can of light coconut cream (165 ml)
- 2 organic eggs
- 1/2 cup of frozen raspberries
- 3 tablespoons of chia seeds + extra for topping
- 3 tablespoons of coconut oil
- Mix all ingredients together in a large mixing bowl.
- Grease a 12-hole muffin tin or line with patty pans and distribute the mix evenly.
- Top with chia seeds and bake in a moderate oven (165 degrees) for 20 minutes or until golden brown.
- Take out and let rest in the pan for 5 minutes before transferring the a wire rack to cool. Serve warm with camomile tea.