Monday, December 9, 2013

Raspberry Spelt Cupcakes!

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Our most favorite cupcakes are Raspberry Cupcakes made with spelt flour, Greek yogurt and farm fresh raspberries left-over from summer (we froze them).  Absolutely amazing!  I saw a recipe in the British Olive Magazine for Blackberry and Chocolate Cakes and I tweaked it quite a bit for US conversion and what I just happened to have in the cupboard.  And now, we have my go-to celebration cakes!  There are three different choices for icing below - all fabulous, pick your favorite and happy baking! 

Yes, I am a bit messy - but, can't wait to get these made!


Ingredients:
6 oz. of unsalted butter (I use Organic Valley)
3/4 cup of cocoa

1/4 cocoa
1 1/2 cups of Spelt Flour
1 teas. baking powder
1 teas. cinnamon
1 teas. nutmeg
1 cup of sugar

2 eggs
1/2 cup Greek Plain Yogurt (I use Stonyfield Organic)
1/2 heavy cream*


Making the Cakes:
Melt the butter and the cocoa.  Set aside.
Mix the cocoa, baking powder, cinnamon, nutmeg and sugar in mixing bowl.
Mix the Greek Yogurt, eggs and heavy cream in separate bowl.
Add wet mixture into dry and keep mixer on low.
Add in the melted butter and chocolate mixture.
Add 1/4 cup of boiling water.
Mix until well-blended.
Drop batter into cupcake liners about 3/4 full. 
(I always us unbleached If You Care parchment)

Bake in preheated oven 350 degrees for 16 minutes (or until done)
Let cool.



Raspberry Icing:
5 oz of unsalted organic butter
2 1/2 cups of powdered sugar
1/2 cup of heated raspberries (if the seeds bother you, strain them out)
Chocolate Icing:
5 oz. of unsalted organic butter (room temp)
2 1/2 cups of powdered sugar
3/4 cups of cocoa
2 tablespoons of whole milk or heavy cream


For the chocolate or raspberry icing.
Mix butter, cocoa and powdered sugar on high until fluffy.
Add in 1 tablespoon of whole milk as needed until fluffy and use more if needed.

(if you are making the raspberry icing, add raspberries last and keep out the cocoa)

This is a raspberry glaze on the cupcakes with no butter.  Mix a 1/4 of heated raspberries with 1 cup of powered sugar and a dash of heavy cream.  Add a touch of heavy cream as needed.


My Notes:

All of my ingredients are organic.  If you cannot do all organic - please use organic dairy products.
Between the GMOs, hormones and factory farming practices - non-organic dairy products are not good.
The vast majority of my spices are Simply Organic Spices!  (they recently sent some spices for me to try, however I have been purchasing their spices for quite some time)
I am a Stonyfield Organic brand ambassador, however this is not a sponsored post and Stonyfield is what I buy regardless.
Spelt flour (I use One Degree Organic Spelt) is amazing and so much easier on the system than other flours.  Try it, you'll love it! 
Follow along on baking and cooking adventures on Instagram! 




4 comments:

Dianne Messina said...

How does spelt flour effect the texture of the cakes? I've never used it for baking. Actually, I've never used it.

island girl said...

Hi Dianne, I'm sure you saw it, I answered your question on FB. Thanks so much!

Jamie H said...

I love how cute the little raspberry inside each cupcake is- and the raspberry glaze looks so beautiful! Thanks for sharing at Saturday Dishes!

island girl said...

Oh, thanks so much - They are such a treat and so gorgeous, our favorites! Happy holidays!