I love these because they are healthier and scrumptious at the same time. These cupcakes are free of dairy, corn, soy, gluten, wheat, potato flour, and white rice flour. I indulged in eating these while I was taking pictures of them. Taking pictures makes me even more hungry, especially food photography shots. The healthiest part of these is probably the whip, because of the raw everything. I never knew how to make whip without coconut milk until I made theses. In fact, I was suspecting these would turn out to be a cream-like frosting, but fortunately, it turned out to be better than I thought. When I cooled the whip, it changed colors; it was pretty interesting. I just want to mention that you may want to make another half of this recipe if you want to make the cupcakes swirl up high.
I learned an easier cake decorating technique that I want to share with you. Typically, you might use a plastic decorating bag to put your frosting in; if it's not disposable, you can use baggies instead. You cut a hole in the tip of two baggies and place a decorating attachment inside and twist the top on. It's the easiest thing ever because it costs less than buying the disposable ones at the store and you just throw away the baggies when your done.
- 3/4 cup brown rice flour
- 3/4 cup sorghum flour
- 3/4 tapioca starch
- 1/2 cup + 1 tbsp coconut nectar
- 2 1/2 tsps baking powder
- 1/4 + 2 tbsps coconut oil
- 1 1/2 tsps vanilla extract
- 1 cup + 2 tbsps apple sauce
- 1/4 + 1/8 tsps xanthan gum
1. Preheat the oven at 350F. and line a cupcake pan with paper liners.
2. In a medium sized bowl, sift the brown rice flour, sorghum flour, tapioca starch, baking powder, and xanthan gum. With an electric blender, blend the rest of the ingredients in the bowl until the batter is smooth.
3. Pour the cake batter into the liners, filling them 2/3 of the way. Bake the cupcakes for 24 minutes. Insert a tooth pick in the center of one and if doesn't come out clean, bake them for another 2-4 minutes. Place the cupcakes in the fridge to cool them off.
- This recipe makes 15 cupcakes
- 1 1/3 cup cherries
- 1 1/2 cup coconut oil
- 3/4 cup cashew butter
- 9 packets stevia powder
- 1 1/2 cups of frozen strawberries pulp (juice frozen strawberries or grate them by hand to get the pulp.)
1. In a food processor, blend the cashew butter and coconut oil until creamy. Add the rest of the ingredients and blend well.
2. At the time, the whip is probably more like a cream. You can add it to the cupcakes or chill the whip in the fridge for 3 hours for a more fluffy texture.