Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes

  • ½ cup organic butter, soft at room temperature
  • ½ cup brown sugar
  • 2 organic eggs at room temperature
  • 1 ½ organic rice flour
  • 1 cup organic cocoa powder
  • 2 tbs baking powder
  • 1 cup organic almond milk
  • 1 ¼ fresh organic chopped raspberries (if out of sesame you can use frozen or can)
  • Preheat oven to 375F
  • Combine butter, sugar, eggs in a bowl and mix until light and creamy
  • Add flour, cocoa powder & baking soda and mix.
  • Add almond milk, beat till mixture is smooth
  • Spoon into muffin pan lined with baking cups, about 2/3 full.
  • Top with 3-4 raspberries (or 1 tbs), pushing it into the dough
  • Bake about 20-30 minutes




Chen is a Functional Nutrition expert consultant,  leading authority on weight management, women’s health and gluten sensitivity. She is a clinician, public speaker, educator and Amazon Best Seller author of “What If Gluten Free Is Not Enough – The Balanced Diet”.

Chen  uses Functional Nutrition to help you find answers to the root causes of your illness and address the biochemical imbalances that may trigger your health and weight. She uses cutting edge lab testing and design the nutritional program to your specific needs as an individual. Food, supplements, lifestyle changes will have integrated to bring balance

If you are looking for a personalized nutritional support, we highly recommended contacting Mor’s Nutrition & More Wellness Center in Cupertino, California today.

Mor’s Nutrition & More           |             |              408.966.4972