My boyfriend loves raspberries and chocolate. Really, it’s him who loves these…I mean, I eat them when they’re around, but really, I make them for him. Okay, that might not be entirely true. I’m a bit of a fan myself. Especially when they’re together. Suffice to say, when I have technical difficulties around here with my website and need a little help, out come the raspberries and chocolate! This time, cupcakes were made. I’m also particularly proud of the icing here–I made HEALTHY PIPE-ABLE ICING! I wasn’t sure I could pull this off, but here it is!
Now I have to confess that I wrote the recipe as I created it, but forgot to write the baking time! So, please, exercise caution here.
When I make these next (which may be soon–you might notice my posts are all legible but a little odd with some characters that some evil hackers threw in throughout…this needs to be fixed) I’ll definitely update the baking time, but I feel you can trust your cupcake conscious, and make these successfully!
These are very, VERY moist, and full of fruit…more bananas than banana bread typically has! 5 bananas and 4 cups of rapsberries! Short of a flan…I can’t think of anything with more fruit in it. Unless you’re talking about my crazy very banana bread. The icing uses tofu, so it’s best to buy organic, because lots of soy is GMO, and that is not good for your digestion. Did you know raspberries are the most fiber rich food? That means you can eat these to stay slim and regular. One more exciting healthful quality: no refined sugar in the batter! Yes there are some dark chocolate chips, but otherwise, we’re working with 100% natural unrefined sweetness of bananas helped with a little bit of stevia. Moral of the story? Eat these cupcakes regularly.
Onto the recipe!
- CUPCAKE INGREDIENTS
- 5 ripe bananas
- 3 eggs
- 1 cup yogurt
- 1 t salt
- 1 cup cocoa
- 1.5 cups quinoa flakes (feel free to sub with oats or flour)
- 2 t baking powder
- 1.5 cups spelt flour (or flour of choice)
- 3 cups raspberries (I used frozen, then defrosted them)
- ¾ cup chocolate chips
- 1 cup raspberries (again, frozen and then melted)
- 2 cups medium tofu
- 3 packs powder stevia
- Preheat your oven to 350
- Mash your bananas and raspberries.
- Beat your eggs, and whisk together fruit, yogurt and egg mixture.
- In a separate bowl, combine all dry ingredients (except chocolate chips).
- Combine wet with dry, and mix well.
- Fold in chocolate chips.
- Scoop into lined muffin tins, and bake for 25-32 minutes (keep an eye on them! I forgot to write down the time)
- MAKE YOUR ICING:
- Puree all icing ingredients. Add stevia to taste. Scoop into piping bag, and decorate cupcakes once they have cooled.
- Super nutrient dense cupcakes here! Store them in the fridge in airtight containers.
Look at the gorgeous gooeyness. Yum!