Cupcakes were pretty much the first things that I learned to bake as a child. I remember there was this one recipe from a childrens cookery book that my mum bought me that I would repeatedly make over and over again! Come to think of it, that was actually a really good cook book! There was also a really simple tomato pasta recipe in there that I was particularly fond of too! I’m a huge advocate from learning to cook meals and treats from scratch using whole-food ingredients, especially from a young age and I think that It can be great fun for children to get involved in the kitchen too!
Speaking of my childhood, something that I used to absolutely adore was the St Dalfour Jams, so I’m very happy to have collaborated with them to bring you this recipe! I was a bit of a fussy child when it came to jams and for some reason I remember that this was the only one I would eat haha. It had to be raspberry flavoured and it had to be the St Dalfour one or my mum wouldn’t be getting anywhere near my toast!
To be honest, to her this was probably a good thing, as these jams don’t have any added refined sugars and I love that they actually taste like fruit, rather than just something really sugary and artificial. Playing around with these in the kitchen has definitely re-kindled my love for this stuff and it’s SO delicious on top of porridge with a good dollop of peanut butter!
As for these cupcakes.. sticking with the Valentines theme, I obviously opted for something chocolatey and what better accompaniment for that than raspberries? I added a spoonful of jam to the centre of each of the muffins that just oozed out, all warm and melty when they came out of the oven. So delicious! As the cupcakes cool, the jam soaks into the surrounding cupcake sponge, leaving an incredible moist, chocolate berry fusion!
Just for good measure, I’ve added a good dollop of cacao coconut cream for the frosting. Coconut cream makes possibly THE best cupcake frosting, in my opinion. It’s so light and airy, subtly sweet and has an amazing coconutty undertone! Plus, if you leave it to chill in the fridge, it’s pretty easy to pipe or spread over cakes/biscuits.
- 3/4 cup coconut sugar
- 1/2 cup + 1 tbsp coconut oil
- 1 packed cup brown rice flour
- 2 whole eggs
- 1 tbsp coconut nectar
- 4 tbsp cacao powder
- Dash of vanilla extract
- 1 tsp baking powder
- 1/4 tsp bicarb
- St Dalfour Raspberry preserve
- 4 tbsp coconut cream
- 1 1/2 tbsp cacao powder
- 2 tbsp coconut nectar
- Dash of vanilla extract
- Raw chocolate & raspberries for decorations.
- Preheat your oven to 180c and line a cupcake tray with cases- I find that the silicone ones work best.
- Add the coconut sugar and coconut oil into a food processor and blend so that they cream together.
- Next, add in the eggs, coconut nectar and vanilla and blend until well combined.
- Sift the dry ingredients and pour these into the food processor and continue to blend. Finally, pour in the milk and blend one last time so that everything is completely mixed.
- Spoon some of the batter into the cupcake cases (about 2/3 of the way up) then add a spoon full of jam and cover with the remaining mixture.
- Bake these in the oven for around 15-18 minutes or until a knife comes out clean when you pierce the cakes. Transfer them onto a wire wrack and allow to cool completely.
- Meanwhile, combine the coconut cream, nectar, vanilla and cacao and place this into the fridge to firm up. You could do this prior to baking the cakes to allow it a couple of hours to chill.
- Once your cakes are completely cool and the frosting has thickened, spread a generous layer over each of the cakes and top with some grated chocolate, more jam and a raspberry.