Nature’s Eats makes a blanched almond flour that I use for the cakes and cupcakes that I want to be as light colored as possible. But if you can’t find it, use regular almond flour—it will taste just as good. Raspberry and lemon are two flavors that were born to be together and these cupcakes prove the point.
Makes 16 servings
Preheat the oven to 350°F. Coat 16 cupcake liners with cooking spray and place in the cups of two cupcake pans.
In a mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, xanthan gum, and salt and whisk together until blended. Set aside.
In another mixing bowl, beat together the stevia, butter, and the 4 eggs with an electric mixer until creamed. Add the cream, vinegar, raspberry extract, lemon extract, and lemon zest and continue to beat until combined.
Add the dry ingredients to the wet ingredients and mix thoroughly. Fold the raspberries into the batter. Set aside.
In a separate bowl, with clean beaters, beat the 2 egg whites until they form stiff peaks. Carefully fold the whites into the batter until incorporated.
Spoon the batter into the prepared cupcake liners, filling each two-thirds full. Tap the tray on the counter to release any trapped air bubbles and level out the batter. Bake for 25 minutes, until golden brown. Cool on a wire rack, although they are delicious warm. Store in a covered container in the refrigerator for up to 4 days; reheat in the microwave for 20 to 30 seconds or enjoy cold.
Nutritional Info (per serving)
Calories 203, fat 17.2 g, protein 6.4 g, carbs 9.9 g, fiber 3.8 g