Think that eating healthy means never having dessert again?
Think again!
Dessert is something you can have literally Every. Single. Day. if you like.
And me likes.
Okay, now I'm sounding like Cupcake Monster formally known as Cookie Monster. But seriously folks, trust me, you can eat delicious, nourishing food and lose weight! Just check out how how I lost weight without exercise or counting calories...
Now back to them there cupcakes. Let's just say I may or may not have had these for breakfast. And lunch. And dessert after lunch. They're crazy delicious I say!
Real Food Cupcakes
Makes 18 awesomespice cupcakes
Batter:
2 c. flour (sprouted flour is best, but you may use whole-wheat or spelt if you like)
1/2 c. cocoa powder
1 1/2 TBS. baking powder
1/2 tsp. real salt
1 1/4 c. sucanat (also known as real cane sugar -- click here to find it in bulk -- 12 packs of 16 oz. sucanat --and get free shipping)
1/2 c. coconut oil or real organic butter
1 2/3 c. water
2 eggs
1 TBS. vanilla (here's a great vanilla source)
Directions: Mix dry ingredients well so there are no clumps. Whisk wet ingredients in a separate bowl. Add wet ingredients to dry and mix thoroughly. Pour into lined or greased cupcake pans. Bake at 325 degrees for 20-25 minutes until toothpick inserted in the center of a cupcake comes out clean.
Whipped Cream Frosting:
1 pint heavy whipping cream (organic is best)
1/4 c. powdered sucanat sugar (check out how to turn regular sugar into powdered sugar)
1 beet (yes that's right I said beet)
a splash of vanilla
Directions: Shred beet in a food processor or blender. Add a splash of water. Strain beet through a mesh strainer until you collect about 1 TBS. of beet juice. Notice how beautifully red your hands are. Think about how fun it would be to freak out your husband by telling him you burned your hands really bad. In mixer, blend heavy whipping cream on high. As the cream starts to form together, slowly add powdered sugar, beet juice, & splash of vanilla. Frost cupcakes when they are cooled. Hide in a closet and lick the frosting bowl, spoon and/or wire beaters.
Enjoy your delicious Real Food CUPCAKES guilt-free!
Thank you so much! I was just going to start looking for a whole food, and dye free cupcake recipe for my daughters first birthday party in a few weeks. Excited to slip these by the extended family and show them how yummy healthy desserts can be!
ReplyDeleteGonna make these tomorrow for Valentine's Day! Thanks DaNelle!
ReplyDeleteAwesome! Can you leave out the cocoa to make a vanilla cupcake? Or should I substitute something?
ReplyDeleteI was going to ask the same thing because I prefer vanilla cupcakes! Do I need to add more flour to sub for the dry ingredient of cocoa?
DeleteWhat is the difference between organic brown sugar and sucanat?
ReplyDeleteTry using the beet in the cupcake batter so it doesn't go to waste. Use less water than the above recipe and include about 1/2 to 2/3 cup shredded/pureed beet. You can hardly taste it! (Add 1/4 cup more cocoa if you're worried about taste.)
ReplyDeleteI made these yesterday and my family devoured them! Thanks for this wonderful and healthy recipe.
ReplyDeleteI made these for Valentines day and for my daughters first birthday -- both times they were delicious!!!! I love the 'anonymous' above suggesting to put the beets in the cupcake, I will have to do that next time. Thanks so much!!!
ReplyDeleteAwesome! I'm so glad you liked them!
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