Chocolate Raspberry Gluten-Free Cupcake
·½ cup organic butter, soft at room temperature
·½ cup brown sugar
·2 organic eggs at room temperature
·1 ½ cup organic almond flour
·1 cup organic cocoa powder
·2 tbs baking powder
·1 cup organic almond milk
·1 ¼ cup fresh organic chopped raspberries
(if out of season, you can use frozen or canned)
·Preheat oven to 375˚F.
·Combine butter, sugar, and eggs in a bowl and mix until light and creamy.
·Add flour, cocoa powder, and baking powder, and mix.
·Add almond milk, and beat till mixture is smooth.
·Spoon into muffin pan lined with baking cups – about 2/3 full.
·Top with 3-4 raspberries each (or 1 tbs), pushing them into the batter.
·Bake about 20-30 minutes.