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Lemon and Raspberry Coconut Cupcakes

June 15, 2017

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;


4 eggs
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.

 

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