I have been on the search for a really great recipe for birthday cupcakes and this is the closest so far! I am still searching but thought I would add this here until I found the ultimate combination. My challenge is making them egg-free ( I have an allergy) so stay tuned for one coming soon.
This recipe is nut-free, gluten free, dairy free and refined sugar free. Have a go and see what you think, it was given the tick of approval from the testers this week so I have decided to post it.
3 cups of sunflower seed meal
1/4 cup coconut flour
3/4 cup of raw cacao powder
1/2 tsp of vanilla extract
1 cup of sweetener of choice (xylitol/coconut sugar/rapadura/Rice malt syrup/Maple syrup)
2 tsp baking soda
1/2 cup melted coconut oil
3 free range eggs
1 cup of coconut milk
1 can of coconut cream (BPA free can if possible)
4 Tbsp maple syrup or honey
1/2 cup of raw cacao powder
1/2 tsp vanilla extract
Place the coconut cream in the freezer overnight
Preheat oven to 160 degrees fan forced
Mix all the dry ingredients together
Mix all the wet ingredients together
Slowly add the wet mixture to the dry and mix thoroughly into a smooth mixture
Place into mini greased cupcake tins or patty pans
Cook for 20 minutes, check the cupcakes and if the skewer comes out clean they are ready.
Scoop out the coconut cream and leave the liquid behind
Place all ingredients in a blender/food processor and process until light and fluffy
Ice the cupcakes and enjoy.
For something a little extra you could place a drop of doTERRA Lavender essential oil in the icing before processing.
I would love your feedback and I will continue to refine this recipe until I have found the perfect consistency. One off treats like this with some extra sweetness are ok, it is what you do consistently that matters.