Raspberry cupcakes

Chef: Domini Kemp
Prep: 20 mins
Cook: 20 mins
Raspberry cupcakes
A healthy and tasty treat for your family

90g hazelnuts, ground to a fine flour (90g)
50g coconut flour (50g)
60g butter, softened (60g)
200g mascarpone cheese (200g)
100g fresh raspberries (100g)
1 tbsp xylitol (13g)

Preheat the oven to 180°C.

To make the crust, mix the ground hazelnuts and coconut flour together. Add the soft butter and knead everything until you can form a firm dough. Press the dough into six holes of a muffin tin and bake for 15-20 minutes, until lightly brown. Allow to cool on a wire rack.

Meanwhile, mix the mascarpone, fresh raspberries and xylitol with a hand blender until you have a smooth, creamy mixture. Fill into the nut crust once it has cooled down. Refrigerate for about 30 minutes before serving.


Preparation Time
20 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Fruit, Biscuits

Recipe Type
Cakes & Baking, Dessert, Easy, Healthy, Lunch Box, Snacks, Cheesecake, Cupcakes, Cookies & Biscuits


Special Info
Gluten free, Nut free, Egg free, Vegetarian

Level of Difficulty

You can use any type of berry for this, it doesn’t have to be raspberries.

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