Ginger-raspberry cupcake

The challenge when baking gluten free (grain free) and sugar free is the taste. I’m all for “looks” in the sense that the stuff I bake should look delicious, but I also want it to be a taste experience.

Last year I read about the health benefits of eating ginger so I started using the fresh version when cooking and baking and came up with this amazing recipe that combines raspberries and ginger in a delicious cupcake. This is a real treat! A taste explosion if you like.

We’ll start with the muffin base. In a bowl:

Then take about

Let’s not forget the oven. Turn on – 180 C (350 F) and place muffin forms on a baking tray. I highly recommend using silicon forms – not only do the muffins slide out of the form easier once baked – you also get to use and reuse the forms for many years.

The dry ingredients we’ll mix in a small bowl or measuring cup.

Mix with a spoon.

Also add the dry ingredients and once all is mixed (electrical whisk is the easiest) start scooping into your muffin forms. Fill about ¾ up. Then place in the middle of the oven for 18-20 minutes.

Once baked and cooled down – make the cupcake topping. Get some more raspberries, a handful or two. Put in a bowl and let them thaw.

With an electrical whisk, mix your raspberries with

Mix until even.

With the help of an icing bag (or a freezer bag with one cut open corner), spread from out to in, in a slow move, on your muffins.

And now to spoil it totally, I should probably mention that these ginger raspberry cupcakes – as lovely as they are – probably won’t make any difference for your immune system. I think tea brewed on ginger is the way to go there. But hey, it’s totally worth a try!


Text and photos by Lisa Fuchs, October 2013.

Lisa Fuchs normally writes about healthy and creative baking, under the name Liesel on her blog:

You will never find sugar or gluten in any of her recipes and most of them are also lactose free.