Happy 4th of July, happy Independence Day! Hope you have a wonderful and safe holiday!
Need a festive dessert for the holiday? Make these cupcakes and decorate with berries – a beautiful and great cooking project for kids to help with (especially the decorating part)! 🙂
And.. the secret ingredient? Zucchini! This makes them moist and delicious, and who can say no to some extra healthiness? 🙂
1/2 stick butter
1 1/2 cups almond flour (spooned and leveled)
1/4 cup plus 2 tablespoons potato starch (or corn starch is fine)
1 1/4 teaspoons gluten-free baking powder
dash sea salt
3 large eggs, room temperature
1/3 cup coconut sugar (or other sugar, white/brown)
2 tsps pure vanilla extract
1 cup finely grated zucchini (from 1 medium zucchini), squeezed of excess liquid
16 oz cream cheese, room temperature
1/2 cup confectioners’ sugar
3 Tbsp lemon juice
1/4-1/2 tsp lemon zest
Berries for garnish (I used raspberries and blueberries)
Shredded coconut for garnish
Preheat oven to 350 degrees. Prepare cupcake tin with paper forms.
Whisk together almond flour, potato starch, baking powder, and salt.
Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot and, using a mixer, whisk on high until mixture is thick and pale, 7 to 10 minutes (I did this in my food processor with the standard chopper blade).
With a rubber spatula, gently fold in melted butter, flour mixture, vanilla, and zucchini. Pour into tin and bake until cupcakes are golden brown and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Let cupcakes cool.
For frosting, with mixer (or again I used the food processor here) beat together room-temperature butter, cream cheese, lemon juice and zest until fluffy, about 3 minutes. Add confectioners’ sugar and beat until combined. Spread on top of cupcakes and decorate with berries and shredded coconut.
Ok, so I promised myself that I would let Maya pick what kind of birthday cake she wanted this year vs making something healthy that I wanted her to have.
Well….she changed her mind about 7 times on what kind of cake/cupcakes she wanted and on the day of, we were totally over booked. SO…at around 7pm on the night of her birthday I started throwing a bunch of stuff together, and…this is what we got 😉
Thankfully, Maya loves just about anything, so she was happy.
Happy birthday girl, happy me!Muffins (which I called Cupcakes for Maya ;))
Ingredients (made 24 mini muffins)
3 very ripe bananas (I actually used some that I had frozen and then thawed)
1 1/2 Cups Coconut Flour
1/4 Teaspoon Cinnamon
1/2 Teaspoon Salt
1 Teaspoon baking soda
4 large eggs
1/4 Cup melted coconut oil
1 Tablespoon Raw Honey
1 Teaspoon pure vanilla extract
1/2 Cup Unsweetened Applesauce
What to do…Besides grab a birthday girl dressed in a tutu?? 😉
Preheat oven to 350 degrees
Mix all the dry ingredients.
Mix all the wet ingredients
Add the dry ingredients to the wet. The mixture will be pretty dense. Scoop out enough batter to slightly overlflow each mini muffin tin. These don’t raise a whole lot, so you can overfill each 🙂
Bake for 10-12 minutes depending on your oven. Tops should be golden brown, but still a little soft to the touch.
Put a can of full fat Coconut Milk in the refrigerator over night. When you open it, it will have separated and the top half will all be hard.
Scoop that out and put into a bowl.
1 Tablespoon of honey.
1/8 Teaspoon of cinnamon
1/4 Teaspoon of Pure Vanilla Extract
Mix with a blender and dollop on top of each muffin/cupcake. Refrigerate until you plan on eating them, as the topping will soften.
Ava has been super interested in cooking projects and so we’ve been spending some time learning to measure, mix and stir, crack eggs, etc. This recipe yields 12 mini muffins or 1 large muffin (or small 5″ diameter cake like we did in this little spring form pan). 🙂
¼ cup coconut flour
1/8 teaspoon sea salt
¼ teaspoon baking soda
¼ cup agave nectar
¼ cup grapeseed oil (I used canola)
1 tablespoon lemon zest
1 tablespoon poppy seeds
In a medium bowl, combine coconut flour, salt and baking soda
In a large bowl, blend together eggs, agave, oil and lemon zest
Blend dry ingredients into wet
Fold in poppy seeds
Spoon 1 tablespoon of batter into each greased mini muffin cup