White Chocolate Raspberry Cupcakes

Preheat the oven to 325°F. Line a 12-cup muffin pan with liners. Grease the cups lightly with Chosen Foods Avocado Oil Spray.

Add the eggs, Organic Chosen Oil Blend, coconut milk, honey, apple cider vinegar, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth.

In a separate bowl, whisk together the almond flour, tapioca starch, baking powder, baking soda, and sea salt. Add the dry ingredients into the stand mixer bowl and mix until very smooth, stopping to scrape down the sides as needed. To incorporate the raspberries, either mix them in briefly with the stand mixer (will yield a pink cupcake) or remove the bowl from the stand mixer and gently fold the berries in by hand (will yield a lighter-colored cupcake dotted with raspberries).

Use a large cookie or ice cream scoop to evenly portion the dough between the 12 liners. Bake for 20-24 minutes, or until lightly golden on top and a toothpick comes out clean. Cool for 15 minutes in the pan before moving the cupcakes to a cooling rack. Cool completely before frosting.

The day before making the buttercream: melt the unsalted butter and cacao butter together in a small saucepan on low heat (or use the microwave at 30 second intervals, stirring in between). Whisk together well, pour into a bowl, and move to the refrigerator overnight, or until solid.

One to two hours before making the buttercream: remove the butter/cacao mix from the refrigerator to soften slightly. (It should still feel cool when making the buttercream.)

To make the buttercream: add the egg whites, honey, and sea salt to the bowl of a stand mixer. Whisk well. Set the bowl over a pot of low simmering water. Whisk continuously until the egg whites feel warm to the touch. Do not stop whisking or the eggs can curdle.

Once warmed, move the bowl to the stand mixer and fit with a whisk attachment. Whisk on medium-low speed until the eggs begin to turn frothy. Turn the speed up to medium for another 1-2 minutes. Then move to high speed until the eggs form a stiff meringue peak, about 1-2 minutes more. (To check the meringue, remove the whisk to be sure the meringue peaks stand on end without falling.)

Turn the mixer to medium-low speed and add the butter/cacao mix one tablespoon at a time, allowing the butter to fully incorporate before adding another tablespoon. Once all the butter/cacao is added in, move the speed to medium-high for 2 minutes. The frosting will start to look very curdled at this point but be patient, it will smooth out. Move the speed to high for another 2-4 minutes, or until the frosting begins to looks smooth again. Continue mixing for 30-60 seconds after it looks smooth to get it very fluffy. Stop the mixer to add the vanilla extract. Mix again briefly to incorporate.

If choosing to pipe the frosting, scoop it out into a large piping bag or zip-lock bag fitted with a star tip. Secure using a bag tie or twist tie and place the bag in the refrigerator until frosting the cupcakes.