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Secretly Healthy Cupcakes

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Secretly healthy Cupcakes

Secretly healthy cupcakes that come in five different flavours to make eating more healthy a lot easier…

Trying to turn over a new leaf? Well, this post certainly will make it easier for you! Secretly healthy cupcakes that come in five different flavors for you to try out…eating more healthy has rarely been so easy as these days were vegan, sugar -free and gluten free options are endless. I remember that back in the day I watched a television program and they were talking about avocado mouse, to my disgust I thought “never in my life”, but today I love Chocolate avocado mousse!

Now these cupcakes don’t have avocado mouse in or on them, but rather a few ingredients that won’t send you off the bad wagon of eating more healthy! Made with one batch of dough and divided into five different flavors for your indulgence…

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

8-10 people
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Basic Cupcake recipe

Ingredients 

Dough

  • 4 ripe bananas
  • 2 1/2 cups shredded coconut
  • 125g almond flour
  • 1/2 cup flaxseed meal
  • 1 cup almond milk
  • 1/2 cup agave or honey
  • 1/2 cup peanut butter
  • Salt
  • 1 tsp Vanilla essence
    Frosting
  • 2 cans of chilled coconut cream
  • 1/2 cup agave/ honey/ brown sugar
    Chocolate and peanut butter coins
  • 1/3 cup coconut oil
  • 1/3 cup cocoa
  • 1/3 cup honey/agave
  • 1/3 cup peanut butter

Method

Dough

1. Place all these ingredients in a blender and blend till smooth. Divide the dough in to five equal bits.

 

Frosting

  1. Whisk up the coconut cream till it becomes stiff. Add the sweetener gradually whilst whisking.
  2. Divide into five separate bowls and then place back in the fridge and keep cool till it’s time to ensemble your cupcakes.


    Chocolate and Peanut butter Coins

  3. Melt the coconut oil and add the rest of the ingredients.
  4. Pour a tablespoon of the frosting onto parchment paper or into round molds to form the coins, decorate with extra nuts and golden cake powder.
  5. For the peanut butter coins: use the exact recipe but leave out the cocoa powder.
  6. 4. For the dipped cherries: Use the same recipe for the chocolate coins. Dip the cherries in the chocolate mixture for the Black forest cupcakes.
  7. Place all in the fridge till decorating and eating time!

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Method

Salted banana
1. Scoop the batter into the paper cups and bake for 15 minutes at 180 degrees celsius.
2. Add 1/2 cup sugar-free peanut butter to the frosting and when the cupcakes are cooled, frost them and decorate with banana chips and peanut butter coins.

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Method

Raspberry and lime
1. Scoop the dough into the paper cups only halfway, press a raspberry in the center and fill it up. Let them bake for 20 minutes 180 degrees celsius and cool down.
2. Grate the grind of one lime and slice to press out the juice.
3. Add a bit of the lime grind to the frosting and half of the lime juice.
4. Place the frosting in a piping bag and frost your cupcakes, decorate with fresh raspberries, some lime grind and coconut sugar on top.

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Method

Lemon poppyseed and Blueberry
1. Mix the batter with 1/2 cup poppy seeds and 1/3 cup lemon juice.
2. Scoop into paper cups and bake for 20 min at 180 degrees Celsius.
3. Add a bit of lemon juice to the frosting before scooping it into a piping bag.
4. Decorate the cupcakes with fresh blueberries and peanut butter coins.

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Method

Black forest
1. Add 1/3 cup of cocoa and powder to the dough.
2. Scoop in to the paper cups and then bake for 20 minutes at 180 degrees celsius.
3. Remove from the oven and let them cool down.
4. Cherry compote: Boil 1/2 cup of fresh sliced cherries, 1 tsp of lemon juice and 1/3 cup of agave/honey over medium heat for half an hour until a jam like texture forms.
5. Remove the frosting and add 1 1/2 tsp of cocoa powder to it.
6. Place the frosting in a piping bag, decorate your cupcakes and add the chocolate coin, choc dipped cherries and the sauce of the cherry compote.

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Method

Tiramisu
1. Add 1/3 cup of cocoa and 1 tsp of coffee powder to the dough.
2. Scoop the dough in to the cups and then bake for 20 minutes at 180 degrees celsius.
3. Boil some water and dissolve 1 tsp of coffee powder in to 1/3 cup of water. Add sweetener if you prefer.
4. Remove the cupcakes and then while they are cooling pour the coffee liquid over them to be absorbed.
5. Remove the frosting from the fridge, place in a piping bag and then decorate your cupcakes. Sprinkle over some extra cocoa powder and add the chocolate coin.

Chocolate and Pomegranate

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Ingredients 

Cupcake dough 

  • 2 1/2 bananas
  • 2 1/2 cups shredded coconut
  • 1/2 cup honey or agave
  • 3 dates
  • 1/2 cup Peanut Butter
  • 1/2 cup almond milk
  • 1 tsp vanilla essence
  • Pinch of Salt
    Choc Icing 
    200ml coconut cream cooled in the fridge overnight
    1/3 cup brown sugar
    1/3 cup cocoa powder
    1/2 tsp vanilla essence
    1. Mix the coco cream on high until it starts to thicken.
    2. Add the cocoa and mix for two minutes extra before gradually adding the sugar and lastly the vanilla essence.
    3. For the pomegranate toffee: place 1/2 cup pomegranate and 1/2 cup honey or agave in a saucepan. Let it simmer on medium for 10 minutes until sticky.
    4. Decorate your cupcakes with the coco cream and the pomegranate toffee.

Method

Cupcake dough 
1. Place the bananas and milk in a blender and add the shredded coconut one cup at a time whilst blending.
2. Add the honey, dates, salt and vanilla essence.
3. Divide the dough in to two and mix in 1/3 cup cocoa powder for the choc cupcakes.
(You can place one raspberry in the center for the raspberry and lime cupcakes for something extra)
4. Scoop out enough into the paper cupcake cups and then bake for 25-30minutes at 180*C.
Choc Icing
  1. Mix the coco cream on high until it starts to thicken.
  2. Add the cocoa and mix for two minutes extra before gradually adding the sugar and lastly the vanilla essence.
  3. For the pomegranate toffee: place 1/2 cup pomegranate and 1/2 cup honey or agave in a saucepan. Let it simmer on medium for 10 minutes until sticky.
  4. Decorate your cupcakes with the coco cream and the pomegranate toffee.

 

You are sold right, off to the kitchen you go!

M*

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