To my foodie friends,
As I sit down to write up the recipe for these cakes, I find myself asking the question; who actually owns a recipe? I can surely put my name on cooking this one but if I break it down and think about the amount of wholefood cupcakes recipes I’ve googled, read and discussed over coffee with foodie friends, I can honestly say that this is a recipe owned by all of the above. I'm simply the messenger.
Food is a shared experience in so many ways. From testing and trialling recipes found in a book or a magazine page (discreetly ripped out whilst sitting in a doctors waiting room). From researching and writing to baking and sharing food with friends at home.
With all the above in mind I would from now on like to declare that the recipes shown on this blog are those owned by everyone that I have met, shared a cuppa and cake with, or had the privilege of reading and lending recipe ideas from.
Lemon and Raspberry Coconut Cupcakes
In a bowl mix;
Rind and Juice of 1 large lemon
1/3 cup of honey or maple syrup
1/3 cup of melted coconut oil
Add to this;
1/2 cup of coconut flour
1/4 cup tapioca starch
1/2 tsp baking powder
1 cup of frozen or fresh raspberries
I like to add a few berries to the top of each just before baking.
Bake in a 180 dg oven for 15-20 mins or until cakes bounce back when touched.