Chocolate Icing

I love icing. Always have, always will. And it will forever give me a tummy ache upon eating it, which is why it was necessary for me to come up with some sort of yummy alternative. I’ve heard of people making this type of plant-based frosting before so I decided to try it out. The first couple times were unsuccessful (to say the least), but I have finally figured it out. The next time you bake cupcakes and need frosting, absolutely do not buy something pre made in a can! Invest in some healthy cacao powder and agave and make this wholesome version instead.

Ingredients:

-1 ripe avocado
-1/4 cup raw cacao powder
-1/4 cup agave nectar

Directions:

1) Place the 3 ingredients in a food processor and blend until smooth and creamy. It should look like a rich, dark chocolaty frosting. If it’s not sweet enough for you, you can add in some more agave.

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.