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| Raspberry Zingers |
English Madeleine Cakes aka Raspberry Zingers! These were so good. I stored them in an airtight container in the fridge and enjoyed them all week! No need for a special pan... I just used a well-buttered muffin pan.
INGREDIENTS
Chia Berry Jam Recipe - makes about 1/2 cup jam
1-1/2 cups frozen berries, thawed (I recommend small berries)
2 TBSP real maple syrup
2 tsp chia seeds
1/4 tsp vanilla
1-1/2 cups frozen berries, thawed (I recommend small berries)
2 TBSP real maple syrup
2 tsp chia seeds
1/4 tsp vanilla
Cupcakes
1 cup almond flour
1/4 cup coconut flour
1 tsp baking powder
1/2 tsp xanthan gum
1/4 cup melted butter
3 eggs
1/4 cup heavy cream
1 tsp apple cider vinegar
1 tsp vanilla
1/4 cup powdered sweetener
1/2 tsp salt
Topping
3/4 cup unsweetened shredded coconut
1 tsp powdered sweetener
INSTRUCTIONS
First make the chia berry jam and set aside. It can be made ahead if you like.
Make the cupcakes:
Preheat oven to 350F. Grease or butter cupcake tin.
Beat eggs in a stand (or hand) mixer) until fluffy.
Add butter, vanilla, apple cider vinegar, and cream to eggs and blend well.
Sift almond flour, coconut flour, and powdered sweetener in a large bowl.
Add baking powder, xanthan gum, and salt to the dry ingredient and mix well.
Pour wet ingredients into dry ingredients and fold together gently until just blended.
Fill muffin tins halfway.
Bake 13-15 minutes or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool for 5 minutes and then turn upside down on a wire rack to cool completely.
Mix the coconut and sweetener in a small bowl.
Assemble the Zingers:
Roll cupcakes in chia berry jam. Coat the cakes all over but don't allow them cupcakes to sit in the jelly (they will get too wet).
Sprinkle with coconut.
NOTES: For low carb, I prefer monk fruit with erythritol. To make powdered sweetener, just whizz the granulated sweetener in a clean coffee grinder until powdery.
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