Raspberry Cupcakes

Publiée le 14/06/2019


for 6 individual cakes

According to a cook recipe from


Ysabelle Levasseur Diététicienne Nutritionniste



Raspberry Cupcakes
with Coconut Olive Oil Vigean

Preparation: 20 min
Cooking: 30 min
Rest: /


  • 100 g of organic raspberries
  • 80 g of brown sugar
  • 100 g of coconut flour
  • 60 g of spelled flour
  • 40 g of Maïzena
  • 5 g of yeast
  • 50 g of Coco Olive Vigean organic oil
  • 1 organic egg
  • ¼ vanilla pod split and scraped


  1. Preheat the oven 180 ° C
  2. Beat the egg and the oil in a salad bowl, add the sugar, the vanilla, the two flours, the cornflour, and the raspberries.
  3. Stir well and place the dough in 6 individual molds and decorate the top with the remaining raspberries.
  4. Bake for 30 minutes.
    (we can replace coconut flour with spelled flour, rice or wheat for a less lumpy recipe)


this gourmet recipe provides fiber and with 70% olive and 30% coconut, this blend of organic Vigean oil provides vitamin E and unsaturated fatty acids important for cardiovascular balance.

Good taste tasting!
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