Fig Cupcakes topped with Star Fruit

I love these gluten-free and dairy-free cupcakes not only because they look beautiful, but they taste fabulous and are made with unique ingredients. I went out on a limb shopping at my local Asian grocery store and left with some exotic fruits that I hoped to make into some delicious cupcakes.  The result was better than I had anticipated. The fig that is blended into the cupcake batter offers a gentle and sticky sweetness, and the slight orange colour that forms after the fig has baked just looks wonderful. The freshly topped star fruit really brightens up these treats, and is the perfect palette cleanser for once you have finished the cupcake.

Ingredients:

-1/2 cup almond flour
-1/2 cup all purpose baking flour
-1/4 tsp. baking soda
-1/4 tsp. baking powder
-2 tsp. brown sugar
-1 egg
-2 tbsp. agave nectar
-1/4 cup melted coconut oil
-1 tsp. vanilla extract
-2 large fresh figs (or 3 if they are smaller)
-1 small star fruit

Directions:

1) Preheat the oven to 350 degrees.

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

3) Place and whisk the wet ingredients into a bowl: egg, agave, coconut oil and vanilla. Open and squeeze the meat from 2 large fresh figs into the wet mixture and use a fork to mix it in with the ingredients.

4) Mix the wet ingredients into the dry ingredients and mix all together. Try using a whisk.

5) Place the batter into muffin tins. I recommend using cupcake liners. Bake for 16 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 freshly cut star fruit for a pretty little topping.

 

This recipe makes 6 delicious fig cupcakes.

The Healthy Cupcake with Chocolate Frosting

I definitely have a soft spot for vanilla cupcakes. These gluten free and dairy free cupcakes that I have made are not as fluffy as your typical cupcake but then again, they aren’t made from garbage! These are wholesome, more filling, and have a light hint of sweetness to them.  Top them off with some awesome home made chocolate icing (plant based ya’ll) and you have yourself a guilt-free treat.

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

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.

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

6) Remove the muffins and allow them to cool before icing and decorating. I topped mine off with chocolate icing (see recipe below) and shredded coconut flakes.

T

This recipe makes six large muffins.

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.