Raspberry Cupcakes

Ingredients

• 3 eggs
• 100 ml canola oil
• 100 g honey
• 200 g apple sauce (no added sugar)
• 300 g spelt flour type 1050
• 0.5 packet Baking powder
• 1 Organic Lime
• 2 tbsp coconut flakes
• 100 ml Buttermilk
• 100 ml raspberry juice
• 30 g pearl tapioca
• 300 g red raspberries
• 250 g cream cheese (min. 10% fat in total)
• 0.25 tsp vanilla powder
• 150 ml whipping cream
• 1 packet stabilizer

Instructions

1. 1.

   Beat eggs, oil, 75 g honey and apple sauce in a bowl with a hand mixer until frothy. Sift flour and baking powder into another bowl and add to the mixture.

2. 2.

   Whisk lime zest and juice, coconut flakes, and buttermilk into the batter until smooth. Spoon the dough into 12 paper‑lined muffin tins or cups. Bake at 180 °C (160 °C fan) for about 25 minutes until golden brown; remove and cool.

3. 3.

   Heat raspberry juice in a small pot to a boil. Add pearl tapioca, stir briefly, then simmer for about 10 minutes until it thickens. Cool, strain through a sieve, and let drain.

4. 4.

   Wash raspberries and pat dry. Set aside 12 small berries for garnish. Gently separate the rest with a fork into a bowl and mash lightly. Mix in cream cheese, remaining honey, and vanilla powder. Whip cream with stabilizer until stiff peaks form; fold into the raspberry mixture and pipe into a pastry bag with a star tip.

5. 5.

   Pipe the cream‑cheese filling onto the cooled cupcakes. Garnish with pearl tapioca and the reserved berries.