Vanilla Raspberry Cupcakes (vegetarian, gluten-free)

I was inspired to make this recipe by my tireless efforts to make my gluten-free friends happy to be gluten-free and my discovery of plantain flour in my local grocery store. I saw the flour and knew it would be perfect for a gluten-free dessert.  Its traditionally used in Africa and the Caribbean, and is often called FuFu flour which can actually refer to a number of things. I scoured the internet for recipes but I didn't really see any sweet applications.  I decided it would be well used it in a similar application to my almond meal cake. Here are the results, twelve beautifully, naturally bright, pink cupcakes.

The Basics:
1. Prepare the cake batter.
2. Strain the berries.  Use the juice for the icing.
3. Bake the cupcakes with a berry in the middle, ice and eat.

Recipe:                                           

Cakes:
3/4 c. plantain flour
3/4 c. coconut powder/flour                             
3/4 c. almond meal
2 tsp. baking powder
1 tsp. salt
3 eggs
3/4 c. sugar
8 tbs. melted butter 
2 tbs. vanilla
12-24  raspberries



Method:
Cakes:
1.Butter cupcake pan or place cupcake cups into the pan.
2. Mix together the dry ingredients; plantain flour, coconut flour, almond meal, baking powder, and salt.
2. Over a double boiler with a few cups of boiling water in the bottom pan, whisk eggs in the top boiler until foamy and about three times the volume.
3. Whisk sugar into eggs.  Continue to whisk over the heat until sugar is dissolved and until mixture is thick and pale.
4. Remove from heat.
5. Fold gently into the egg mixture the melted butter and vanilla.
6. Fold this mixture into the dry ingredients.
7. Pour the batter into cupcake pan so that it fills about half of the cup.
8. Place one or two raspberries (or use a dollop of  the pulp that is strained from the berry juice used in the icing) in the middle of the batter.
9. Fill the cup up with a few centimeters to spare with the remaining batter.
10. Place in a pre-heated 350 degree oven for 8-10 min. until golden brown
11. Remove from pan and let cool completely before icing.

Recipe:
Icing:
1 c. raspberries
3 c. confectioners sugar
8 tbs. butter
1 tbs. vanilla

Method:
 Icing:
1. Using a strainer press the juice from the raspberries into a bowl.
2. Put pulp aside to use in this recipe today or for your morning yogurt tomorrow.
3. Add softened butter and vanilla and mix thoroughly with a hand mixer.
4. Add confectioners sugar and mix.  If the icing is too runny add more sugar.
5. Ice cakes generously.


ENJOY!