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Einkorn Cupcakes with Raspberry Sugar

Course: All-Purpose Einkorn Flour, Desserts
Servings: 3
Author: Julie Koyle

Ingredients

Cupcakes

  • 1 1/2 cup Evaporated Cane Juice
  • 1 cup Butter
  • 4 Eggs
  • 2 tablespoon Coconut Flour
  • 3/4 cup Milk
  • 1 tablespoon Vanilla
  • 2 1/2 cup Einkorn All Purpose Flour
  • 1/2 teaspoon Real Salt
  • 2 teaspoon Aluminum Free Baking Powder

Butter Cream and Raspberry Sugar

  • 1/2 cup Butter softened
  • 4 1/2 cup Confectionary Sugar
  • 1 1/2 teaspoon Vanilla
  • 5-7 tablespoon Milk
  • 1/3 cup Evaporated Cane Juice
  • Few drop Raspberry Extract

Notes

Frosting and Raspberry Sugar

1. Blend butter, sugar, vanilla, and half the milk.
2. Slowly add remainder of the milk until right consistency.
3. In a separate little bowl, mix evaporated cane juice with raspberry extract and set aside. If you want a darker red, add a drop or two of red food coloring.

Cupcakes

1. Preheat oven to 350º.
2. Cream evaporated cane juice, butter, and eggs.
3. Add coconut flour, milk, and vanilla. Mix.
4. Add flour, salt, and baking powder. Mix. Do not over mix. Stop as soon as it's all blended. Over mixing can cause sinking cupcakes.
5. Spoon into greased or papered cupcake pan. Each cup should be just under half full (A couple tablespoons).
6. Bake at 350º for 25-30 minutes.
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7. Let cool and then frost and sprinkle with raspberry sugar.
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8. For a more completed, decorative look, add raspberries to the top of each.
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