It’s never been my favorite color, but there’s just something so lovely about pink. In food especially, brightly-colored treats are hard to resist.
Likewise, I’ve never been fond of raspberries. They’re not my style of sweet.
I headed to the fields, Berry Patch Farm’s fields, which you’ve heard me discuss a million times now, and picked away. I have to say that raspberry picking is nothing like blueberry picking. It’s much harder. The raspberries are so delicate that they practically crumble when you pick them, and they’re much harder to locate.
Even so, I went home with 4.5 ounces of raspberries, and that was all I needed for this lovely little single-serving treat.
2.5 T raspberries (fresh or frozen) plus a few for garnish
1 T stevia
2 T flour ( I used coconut flour for a very soft cupcake with a nice sweet flavor, but some might find coconut flour too soft.)
pinch of baking powder, baking soda, lemon zest, vanilla, and a few salt granules
1 t coconut oil
1/6 of a large egg (mixed)
2 t buttermilk (or regular milk + a drop or two of lemon juice)
Optional: preserves or other frosting
-Preheat oven to 350 degrees. Lightly grease a muffin tin. You can use a muffin liner if you like, but if you’re using coconut flour the dough probably won’t stick to the liner once removed.
-Mix together all the dry ingredients. Push to one side of the bowl. Add in raspberries on the opposite side and mash with a fork until puree-like. Then mix the remaining wet ingredients. Combine wet and dry ingredients gently. You should achieve a pretty pink batter.
-Spoon the batter into the muffin tin and bake for between 10-15 minutes. Remove and let cool before garnishing with strawberry preserves or frosting.
Final creative thought! You could take this dessert from day to night by warming a Ghirardelli dark chocolate square over the top for a very pretty, polished topping. Just a thought though… When it comes to decorating baked goods, I’m too full of them for my own good.