I can’t follow a recipe. Not even a straight forward one like this. But that’s ok, it (generally) works out in the end and it certainly did this time. I used honey instead of maple syrup, coconut oil instead of palm shortening, raspberries instead of strawbs and as the cream I had was the really thick dollopy kind, I didn’t bother whipping it.
Preheat oven to 190C/375F.
In a small saucepan, heat the coconut oil and honey over a low-med heat until it’s melted.
In a large bowl beat eggs and vanilla extract (I used an electric hand-held mixer) until combined. Add sifted coconut flour, sifted baking powder and salt. Blend until well combined. Add the melted oil/honey mix and blend some more. Note: if the melted oil/honey mix is too hot (which mine was) this will start to ‘cook’ the eggs. If you’ve done this too, make sure you blend the mix really well so that it doesn’t separate out (i.e. turn to scrambled eggs).
Line muffin tins with patty papers. My tins are the ‘texas’ size, which resulted in 6 large cupcakes. Divide mixture evenly between the tins.
The original recipe says to bake the cakes for 35 minutes, but mine were ready after only 16 mins – this may have been because the oil I added was hot and started cooking the eggs before they were in the oven or it’s just because my oven setting was on fan forced and it sped things up a little – regardless, keep an eye on your cupcakes. They should be golden-light brown, squishy but firm to touch and a skewer should pull out ‘clean’ when they’re done.
Allow cupcakes to cool (I removed them from the tins straight away to speed up this process, but if you didn’t use cupcake patties/liners then you will need to wait for them to cool before removing or you’ll break them). Smush up some raspberries in a bowl. Mix in the double cream. When cupcakes are cooled, or as close to cool as you can bare to wait, cut the tops off, smear on some raspberry cream, put tops back on, smear on more raspberry cream and top with any leftover raspberries.
I also made a giant batch of http://happyhealthystrong.com.au/2012/04/28/easy-peasy-pumpkin-soup/. I’m really loving this soup at the moment. I made some last week for my siblings, using coconut oil instead of ghee but I reckon the ghee is an important element of this really simple recipe. I would recommend using pasteured butter if you don’t have ghee (assuming you’re not lactose intolerant). While the coconut oil isn’t bad at all (I often use this when making pumpkin soup with coconut cream and saffron) it just doesn’t work as well with the Madras Curry Marsala.
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