Sorry for the delay! I was having trouble accessing my blog and still haven't been successful in adding the photos I wanted, but at the very least,for now, here is the recipe. This recipe is honestly THE best grain free dessert I've ever made and/or eaten if I do say so myself! 👌😆 It started as a basic regular Pinterest cupcake recipe I'd saved,and then I went ahead and made my personal changes in flours, sweeteners, and my secret ingredient,or shall i say special ingredient since it's now no longer a secret! 😬 The recipe calls for apple butter and I'm sure that store bought would work just as well, but,I use my homemade crockpot apple sauce which really more closely resembles a chunky apple butter. Best of all it's 100% natural with no sweeteners added. Just peeled ,diced ,fresh picked apples, hefty amount of cinnamon and a pinch of cloves& nutmeg , along with some chia seeds for extra health boost.... slow cooked for hours until a wonderful apple sauce/butter is left. I store it in the fridge in mason jars for whenever I need a dessert filling, topping or spread.
Sooooo.... that's a bonus recipe, now onto the actual requested recipe that I use to make these cupcakes Grain free,refined sugar free and with a nice consistency& texture. Plus, they're healthy!! Now these are not dairy free,however,feel free to try swapping the butter for a dairy free alternative if you have one. Often mashed Avacado or Coconut oil can replace butter,however I love these so much I haven't dared to stray. I have used Ghee which although Butter, it is clarified and during the process it ends up with nearly no casein so is often a suitable option for those trying to limit such. So it's your call! The "frosting" is a heavy whipped dairy topping so again you can choose to omit the topping or perhaps try a coconut cream topping instead. But, the recipe as I make it is exactly as follows:
-1cup Flour (I use about 3/4cup combo of almond and cashew flour and the remaining 1/4 Tapioca flour. The tapioca will give it a moist spongy cake consistency so i def recommend sticking with that!)
-1/4cup Butter softened (I use grass fed or Ghee)
-1/2 cup Coconut Sugar (if you prefer less sweet try 1/3cup- if doubling the recipe i lessen it to 3/4 cup)
-1 egg
-1/2tsp vanilla
-1/2tsp Cinnamon (I don't even measure and using more is fine!)
-1/2tsp baking powder
-1/2tsp baking Soda
-1/4tsp salt
-1/2cup Cinnamon Apple Butter (or in my case my special ingredient to which I attribute the flavor and sweetness- my crock pot chunky Cinnamon apple sauce/butter)
*Mix well until it's super smooth and well whipped. Pour into lined cupcake tray and bake at 350 until knife comes out clean from center. This recipe makes about 6 large cupcakes. I often dbl it because they go incredibly fast!
Now,these make great muffins if eaten this way without any topping at all. But if it's a sweeter dessert type thing you are after then my easy peasy frosting is as follows:
1pgk Cream chz (I usually try to find Organic Neufchâtel, but any regular cream cheese works!)
1pint Organic Heavy or Whipping Cream
*toss both right into stand mixer and beat together until it starts to thicken.... then add in your sweetener (typically I use 1packet of Organic Stevia OR a couple pinches of Organic Powdered sugar. Just make it "to-taste" as you prefer or omit all together)
And whip it a bit more till thick enough to be spreadable. (It will firm up even more when refrigerated.
Once your cupcakes have fully cooled (very important as the frosting melts easily!) slither on some whipped cream chz frosting and enjoy!!! 👌😛
Sooooo.... that's a bonus recipe, now onto the actual requested recipe that I use to make these cupcakes Grain free,refined sugar free and with a nice consistency& texture. Plus, they're healthy!! Now these are not dairy free,however,feel free to try swapping the butter for a dairy free alternative if you have one. Often mashed Avacado or Coconut oil can replace butter,however I love these so much I haven't dared to stray. I have used Ghee which although Butter, it is clarified and during the process it ends up with nearly no casein so is often a suitable option for those trying to limit such. So it's your call! The "frosting" is a heavy whipped dairy topping so again you can choose to omit the topping or perhaps try a coconut cream topping instead. But, the recipe as I make it is exactly as follows:
-1cup Flour (I use about 3/4cup combo of almond and cashew flour and the remaining 1/4 Tapioca flour. The tapioca will give it a moist spongy cake consistency so i def recommend sticking with that!)
-1/4cup Butter softened (I use grass fed or Ghee)
-1/2 cup Coconut Sugar (if you prefer less sweet try 1/3cup- if doubling the recipe i lessen it to 3/4 cup)
-1 egg
-1/2tsp vanilla
-1/2tsp Cinnamon (I don't even measure and using more is fine!)
-1/2tsp baking powder
-1/2tsp baking Soda
-1/4tsp salt
-1/2cup Cinnamon Apple Butter (or in my case my special ingredient to which I attribute the flavor and sweetness- my crock pot chunky Cinnamon apple sauce/butter)
*Mix well until it's super smooth and well whipped. Pour into lined cupcake tray and bake at 350 until knife comes out clean from center. This recipe makes about 6 large cupcakes. I often dbl it because they go incredibly fast!
Now,these make great muffins if eaten this way without any topping at all. But if it's a sweeter dessert type thing you are after then my easy peasy frosting is as follows:
1pgk Cream chz (I usually try to find Organic Neufchâtel, but any regular cream cheese works!)
1pint Organic Heavy or Whipping Cream
*toss both right into stand mixer and beat together until it starts to thicken.... then add in your sweetener (typically I use 1packet of Organic Stevia OR a couple pinches of Organic Powdered sugar. Just make it "to-taste" as you prefer or omit all together)
And whip it a bit more till thick enough to be spreadable. (It will firm up even more when refrigerated.
Once your cupcakes have fully cooled (very important as the frosting melts easily!) slither on some whipped cream chz frosting and enjoy!!! 👌😛
