Raspberry Cupcakes with Lemon and Chocolate: A Vere Inspired Cupcake

Raspberry Cupcakes with Lemon and Chocolate: A Vere Inspired Cupcake is a lacto ovo vegetarian hor d'oeuvre. This recipe makes 18 servings with 218 calories, 5g of protein, and 16g of fat each. For 60 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 88 people have tried and liked this recipe. This recipe from Cup Cake Project requires almond flour, dark chocolate chips, flour, and plain yogurt. A couple people really liked this American dish. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 17%, this dish is not so outstanding. If you like this recipe, you might also like recipes such as Lemon Raspberry Cupcake, White Chocolate Lemon Cupcakes with Raspberry Frosting, and Chocolate Raspberry Cupcake – 5 Points.

Servings: 18

 

Ingredients:

Equipment:

Cooking instruction summary:

Mix almond flour and sugar. Slowly add yogurt and sour cream. Add butter, one tablespoon at a time. Gradually add the eggs. Add lemon extract. In a separate bowl, combine flour and baking powder. Fold in the flour mixture. Fold in the chocolate and raspberries. Fill cupcake liners about 3/4 full. These cupcakes will not rise very much. If you want them to be taller, you can fill them ever higher. If you are not putting the lemon cookie topping on the cupcakes, bake at 350 F for 30 minutes or until the top bounces back when touched. If you are putting the lemon cookie topping on the cupcakes, don't put them in the oven yet! After you put the cookie topping on, follow the same baking instructions.Put flour on a pastry board or any clean surface. Make a well (basically a hole) in the center of the flour. Put all the other ingredients in the well. Use your hands to work all of the center ingredients into a paste. Knead in the flour. Keep working the dough until you can make it into one big ball. Do with it whatever you want! I made little patties with some of it and laid them directly on the cupcakes before baking. I crumbled some of it over other cupcakes. I still had some left, so I rolled it into little balls and baked them on a cookie sheet at 350 F for 15 minutes.Beat whipping cream until soft peaks form. Beat in sugar. Beat in cocoa powder. Pipe or spread or just lick the beater.

 

Step by step:

1. Mix almond flour and sugar. Slowly add yogurt and sour cream.

2. Add butter, one tablespoon at a time. Gradually add the eggs.

3. Add lemon extract. In a separate bowl, combine flour and baking powder. Fold in the flour mixture. Fold in the chocolate and raspberries. Fill cupcake liners about 3/4 full. These cupcakes will not rise very much. If you want them to be taller, you can fill them ever higher. If you are not putting the lemon cookie topping on the cupcakes, bake at 350 F for 30 minutes or until the top bounces back when touched. If you are putting the lemon cookie topping on the cupcakes, don't put them in the oven yet! After you put the cookie topping on, follow the same baking instructions.Put flour on a pastry board or any clean surface. Make a well (basically a hole) in the center of the flour. Put all the other ingredients in the well. Use your hands to work all of the center ingredients into a paste. Knead in the flour. Keep working the dough until you can make it into one big ball. Do with it whatever you want! I made little patties with some of it and laid them directly on the cupcakes before baking. I crumbled some of it over other cupcakes. I still had some left, so I rolled it into little balls and baked them on a cookie sheet at 350 F for 15 minutes.Beat whipping cream until soft peaks form. Beat in sugar. Beat in cocoa powder. Pipe or spread or just lick the beater.

Nutrition Information:

covered percent of daily need