Vanilla Raspberry Glaze Cupcake

I still don’t know if this technically qualifies as a cupcake. I think it’s more of a cross between a cupcake and a muffin. Regardless, it was delicious. It’s more dense than your average cupcake which makes it a more satisfying treat, and overall it’s pretty virtuous and simple to make. The glaze is the perfect touch, and aren’t they just so gorgeous? I love them.

Ingredients:

-1/2 cup almond flour
-1/2 cup brown rice flour
-1/4 tsp. baking soda
-1/4 tsp. baking powder
-1 tsp. coconut sugar (or brown sugar)
-1 egg
-3 tbsp. agave nectar
-1/3 cup melted coconut oil
-1 tsp. vanilla extract
-Handful of raspberries

Directions:

1) Preheat the oven to 350 degrees.

2) Place and mix the dry ingredients into a bowl: flour, baking soda, baking powder and coconut sugar.

3) Place and whisk the wet ingredients into a bowl: egg, agave, coconut oil and vanilla.

4) Mix the wet ingredients into the dry ingredients and mix all together.  If you want to have raspberries in your cupcakes, you can gently fold in a handful.

5) Place the batter into muffin tins. I recommend using cupcake liners for presentation. Place a couple fresh raspberries onto the wet batter. Bake for 16 minutes or until toothpick comes out clean.

6) Remove the muffins and allow them to cool before icing. Create a glaze by mixing a little bit of water with some icing sugar. Drizzle the glaze over the cupcakes.

Lemon Poppy Seed Cupcakes

This recipe is one that I am most proud of, because these little lemon poppy seed cupcakes are so light and tasty and lemony delicious. I usually don’t add much refined sugar but I decided to glaze these babies and top them off with some fresh lemon zest, which really makes them look rustic and delectable. If you’re a lemon fan (or a cupcake fan) I highly recommend these virtuous cupcakes…this one is definitely a favourite of mine!

Ingredients:

-1/2 cup almond flour
-1/2 cup brown rice flour
-1/4 tsp. baking soda
-1/4 tsp. baking powder
-1 tsp. coconut sugar
-1 egg
-1 tbsp. agave nectar
-4 tsp. fresh lemon juice
-1 tsp. fresh lemon zest (and more for toppings)
-1/4 cup melted coconut oil
-1 tsp. vanilla extract
-1 tbsp. poppy seeds

Directions:

1) Preheat the oven to 350 degrees.

2) Place the dry ingredients into a bowl: flour, baking soda, baking powder, sugar and lemon zest.

3) Place the wet ingredients into a bowl: egg, agave, lemon juice, coconut oil and vanilla.

4) Mix the wet ingredients into the dry ingredients. Pour in the poppy seeds and mix all together.

5) Place the batter into muffin tins. I recommend using cupcake liners for presentation. Bake for 16-17 minutes or until toothpick comes out clean.

6) Remove the muffins and allow them to cool. Create a glaze by mixing a little bit of water with some icing sugar. Drizzle the glaze over the cupcakes. Top with fresh lemon zest for colour.

This recipe makes 6 large lemon poppy seed cupcakes.

Apple Cinnamon Breakfast Muffins

I call these beauties breakfast muffins because they are dense, filling, and packed with only the best ingredients. These muffins are also great as a healthy snack, as they are full of fiber and contain no added sugar. And don’t they just look so pretty and rustic? These are the perfect treat for fall.

Ingredients:

-1 apple (I like Royal Gala apples or McIntosh)
-1 cup millet flour
-1/2 cup almond flour
-1/2 tsp baking soda
-1/2 tsp baking powder
-1/2 tsp sea salt
-1 tbsp ground chia seeds (optional)
-1 tsp cinnamon
-1 cup natural applesauce
-1/2 tsp vanilla extract
-1/4 cup melted coconut oil
-2 tsp melted raw honey (or regular)
-Cinnamon for sprinkling
-Walnuts (optional for toppings)

Directions:

1. Preheat the oven to 350 degrees.

2. Mix the dry ingredients into a bowl: millet flour, almond flour, baking soda, baking powder, salt, cinnamon, and ground chia seeds.

3. Mix the wet ingredients into a bowl: applesauce, vanilla extract, coconut oil and raw honey.

4. Mix the wet ingredients into the dry ingredients with a whisk.

5. Mix in 1 cup diced apples (or about one apple).

6. Place batter in greased muffin tins. Add in any extra apple slices for decoration, and crumble walnuts on top. Top off with cinnamon. If you want a nice crunchy top, you can sprinkle on some brown sugar.

7. Place in the oven and bake for 24 minutes, or until a toothpick comes out clean.

This recipe makes about 9 large breakfast muffins.