I'm not a junk food fan, but I do have to admit Raspberry Zingers taste pretty good. Here's a "non-junk" gluten-free version. It's for this months "Go Ahead Honey It's Gluten-Free! Elana of Elana's Pantry is the hostess and the theme is Grain-Free Cakes and Cupcakes. If you haven't checked out her website or her cookbook "The Gluten-Free Almond Flour Cookbook" then you're in for a real treat.
Part One: Vanilla Cake (SCD, GFCF)
2 1/2 cups Almond Flour
1/2 teas. Sea Salt
1 teas. Baking Soda
1/3 cup Honey
1/3 cup Oil
1 TBSP Vanilla Extract (SCD Legal)
1/4 teas. Almond Extract (SCD Legal), optional
Oven 350 Degrees. Line a muffin tin with 12 cupcake liners.
In a large mixing bowl combine dry ingredients. Mix in wet ingredients. Spoon into cupcake liners. Bake for about 20 minutes, tops will be lightly browned when done. Cool completely.
Part Two: Creme Filling
Put a tip on a pastry bag and fill with one cup of frosting. Insert tip into the middle of cooled cupcake and squeeze just until top of cupcake pops up.
Part Three: Topping
About 1/2 cup Coconut, unsweetened
I used the recipe from Pecanbread.com and it's SCD legal. I used one 12 oz bag of Frozen Raspberries, thawed. If you don't like seeds in your teeth, put the raspberries in the blender and puree. Then set a wire mesh strainer over a saucepan, pour the pureed raspberries in and then used a wooden spoon to push out the liquid. Add 1/3 cup honey, then stir and boil forever, about 45 minutes until thickened. Cool completely.
Spread raspberry jam over the top of each cupcake and then sprinkle with coconut.