Cake for charity

raspberry cupcakes

I did some baking for the office last night with the aim of raising some cash for the Cancer Council NSW.

The first batch I made was a complete cheat – Basco’s Golden Butter Cake, which I swirled raspberry jam through before I popped them into the oven. I also added raspberry jam to the icing mixture.

Basco already does excellent mixes – meaning I’ve been asked for the recipe before! – but the addition of raspberry jam elevates these cupcakes to something just a bit special.

The second was a Naked Chocolate Cake from The Healthy Chef.

1/4 cup (30 g)  quality cocoa
1/4 cup (35 g) coconut flournaked chocolate cake
1  1/2  teaspoons (7 g) gluten free baking powder
1/2 teaspoon ground cinnamon
Pinch of sea salt
4  eggs
1/4 cup (3 tablespoons) honey or organic maple syrup
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
1/4 cup (60 ml) macadamia nut oil or melted coconut oil or butter (I used coconut oil for this one)

Preheat oven to 160 C.
Combine the cocoa, coconut flour, baking powder, cinnamon and sea salt.
Add the eggs, honey, vanilla and oil.
Mix well until smooth and combined.
Spoon into a small 15  – 20 cm baking tin lined with baking paper – the smaller the tin the higher the cake… or alternatively spoon into 8 lined cup cake tins.
Bake the cake for 40 minutes or until cooked through. Bake smaller cupcakes for about 20 – 25 minutes.
Remove from the oven and allow to cool.
Enjoy alone or with your choice of frosting. I mixed vanilla yoghurt with melted dark chocolate.
Serves 8


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