Well goodness, it's certainly been a while between posts over here at thislittlepiggyloves... A lot has happened in that time. Namely, it seems that I now have an awesome little piglet of my very own who, at the ripe old age of two, has in no uncertain terms demonstrated that an adventurous appetite and love of food most certainly runs in the family. Yesterday when he tried sauerkraut for the first time, he scrunched up his little face at the initial tangy-ness of it all, paused to ponder the pros and cons of the taste sensation, and then decided with gusto that yes he would go back for more. Sigh. I love him so.
So with the well being of my little piglet in mind, I have recently been exploring the world of sugarless baking. To be honest I have never been much of a baker, preferring to cook savoury dishes instead, however the motivation to provide tasty treats for my son that won't leave him at the mercy of sugar highs has seen me branch out into this realm. And I must say I have been throughly enjoying unleashing the baking goddess within (I also recently sewed a button back onto a pair of pants, so clearly I have nailed the role of domestic goddess too).
At the moment holding the coveted top spot of "the-worlds-best-cupcake-according-to-thislittlepiggyloves" are these chocolate, coconut & raspberry cupcakes. They are so delicious you will uncontrollably begin to preach their worthiness to everyone you know (there are now two things I am evangelical about, these cupcakes and of course soda stream).
So dust off your cupcake tins, crank some tunes and get baking. (I truly believe every great recipe needs a great soundtrack, try Nikki Lane 'All or Nothin' when whipping these up).
1.5 cup almond meal
1 cup desiccated coconut
1⁄4 cup unsweetened good quality cocoa powder
1.5 teaspoon baking powder
125 grams unsalted butter, melted
1/4 cup coconut milk
1/2 cup rice malt syrup
1 tsp vanilla essence
Frozen raspberries (2 in each mini cupcake or 4 in each standard size cupcake)
Preheat oven to 160 degrees (fan forced) or 180 degrees (conventional).
Line cupcake tin with cupcake papers.
Place all ingredients in a bowl and mix with a wooden spoon until combined.
Spoon mixture into cupcake papers, only filling them halfway. Then place two frozen raspberries in each mini cupcake (or 4 raspberries in each standard size cupcake), before spooning the remaining mixture on top.
Cook in oven for 25 mins.
Makes around 24 mini cupcakes (or 12 standard cupcakes).
Till next time,
this little piggy...x
* for those wanting to read more about the benefits of cooking with Rice Malt Syrup, The Natural Nutritionist says it better than I ever could: