Paleo Chocolate Cupcakes

4 year old H had a party at Kindergarten last week and we were down to bring cupcakes. For some people this may mean a quick trip to the Woolworths Bakery. But not in our house. In our house cupcakes need to be Gluten Free, Dairy Free and Refined Sugar Free. At kinder they also need to be peanut and nut free.  At kinder they also need to be kid friendly aka pretty!

H and I embarked on a cupcake adventure and created these Paleo Chocolate Cupcakes. Cupcakes without gluten, sugar, nuts and guilt...but with all the flair of the party!

These Paleo Chocolate Cupcakes have been frosted with Chocolate Frosting, but Whipped Coconut Cream or Chocolate Ganache could also be used.

PALEO CHOCOLATE CUPCAKES
15 minis or 6/7 normal size

INGREDIENTS
2 eggs, separated
1/4 Cup Maple Syrup
2 teaspoons Vanilla Extract
2 1/2 Tablespoons Coconut Flour
2 Tablespoons Cocoa
2 teaspoons Baking Powder
1/4 Cup Milk (of choice)

INSTRUCTIONS
Pre heat the oven to 175C/350F.
Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
Whisk the egg whites on medium until soft peaks form.
Slowly add the maple syrup and vanilla extract.
Add the egg yolks and whisk on medium until combined.
Add the milk.
In a separate bowl sift the coconut flour, Cocoa and baking powder.
With the mixer on medium/low add the flour mixture. Whisk until everything is just combined (not over mixed).
Place 6/7 normal cupcake or 15 small cupcake liners in a tray and spray.
Evenly pour the mixture into the liners and smooth the top of the cupcakes.
Bake for 13-15 minutes (minis) and 17 minutes (normal) or until cooked through.
Remove from the oven
After 5 minutes remove from cakes from the tray and allow to cool.
Frost/ice when completely cool.

Carrot Cupcakes (Easter Chicken Cupcakes)

 
4 yo H is quite concerned that Easter Bunny won't be able to find us this year. We are going to an Easter Festival for the weekend so he has decided to leave Easter Bunny a Note. Knowing H, and his tendency to ramble and over share (wonder where he gets that from?) this is probably what his letter will look like:

Dear Easter Bunny
This year we are not at our home. We are at my crazy Uncle Damien's house.
He used to eat a lot of Spanish rice when he was my age.
Sometimes I like to eat it; I like Sweet and Sour too.
I can't eat it at Kinder though.
Sometimes I eat carrots or eggs.
Please leave my Easter presents at Uncle Damien's for me.
And maybe something for my Brother; but only if you want to.
From H.

These Carrot Cupcakes have been decorated to look like super cute Easter Chickens.
They are a yummy and simple Easter treat to make with the kids. I have used desiccated coconut for the 'feathers' and colored them using natural food colorings (the color comes from Tumeric). The beak is made from carrot and the eyes from cream and cocoa paste, however sultanas can be substituted.

CARROT CUPCAKES (Easter Chicken Cupcakes)
Serves 12

Cupcakes
1/2 cup, packed, Dates
1/4 cup boiling water
Dash of Bicarb
3 Eggs separated
2 Tablespoons Maple Syrup
1 teaspoon Vanilla Extract
150 grams Grated Carrots
100g Apple Sauce (see recipe below)
2/3 cup Coconut Flour
1 teaspoon baking powder
1/2 teaspoon Bicarb soda
1 teaspoon Mixed spice
Zest of 1 Lemon
1/2 cup (- 1/2 Tablespoon) Milk of choice
1/2 Tablespoon Vinegar

For Decorating:
1/2 cup unsweetened Desiccated Coconut
All Natural Yellow food coloring
1 tablespoon Cocoa (or use sultanas)
2-3 Tablespoons Lemon Cream
Carrot

Lemon Cream
1 can of  Coconut Cream (400ml can), can placed in fridge overnight
2  1/2 teaspoons Vanilla Extract
1  1/2 teaspoon Maple Syrup
2  1/2 teaspoons Lemon Juice
Zest of 1 Lemon

Apple Sauce
4 apples, peeled and cut into small pieces
3/4 cup water

INSTRUCTIONS
Cupcakes
Preheat oven to 175C/350F
Place dates, boiling water and bicarb in a bowl (making sure dates are covered) and allow to sit and soften (approximately 30 minutes).
Place dates and water in a blender and blend until a smooth date paste is formed.
Place the egg whites in the bowl of a kitchen stand with a whisk attachment fitted.
Whisk on medium/high until soft peaks form.
Add maple syrup 1 tablespoon at a time and continue to whisk on medium/high.
Add purred dates and vanilla extract and whisk on medium/high.
Add egg yolks and whisk until combined.
Place carrots and apple sauce in a blender and blend until combined
With mixer on low add the carrot/apple mix.
Sift dry ingredients together.
Add juice, zest and vinegar to milk.
Add dry ingredients and milk mix alternately whilst whisking on low until combined.
Whisk on medium/high for 1 minute.
Divide evenly amongst 12 greased cupcake liners.
Bake for 22-25 minutes, or until baked through.
Allow to cool in tin for 15 minutes then remove.
Allow to cool completely before frosting with Lemon Cream.

Smooth Lemon Cream onto of each cupcake, retaining 2-3 Tablespoons for the decorations.

Decorations:
Place the coconut in a ziplock bag with a few squirts of food dye and shake the bag until all the coconut is colored.
Put the coconut in a shallow bowl and dip each frosted cupcake in the bowl covering the cream with the colored coconut.
In a small bowl, mix together the cocoa with a small drop of water and stir. Add water one drop at a time until a thick paste is formed.
Pipe/spoon 2 small dots of the reserved coconut cream on the coconut to form the eyes. Use a tooth pick to place a small dot of the cocoa paste in the centre of the cream eye.
Cut the carrot into pieces to use as a beak.
Place the cupcakes in the fridge when not serving.

Lemon Cream
Remove cream can from the fridge and scoop out the thickened cream into the bowl of a kitchen mixer with a whisk attachment. Discard watery component
Whisk on high until thick.
Add extract, maple syrup, juice and zest. Whisk on high until combined.
Store in fridge until required.
Frosted cupcakes will need to be stored in the fridge.

Apple Sauce
Place apples and water in saucepan. Cover with lid.
Bring to boil, then simmer on medium for 7-10 minutes, or until apple is soft.
Store in fridge.

Banana Cupcakes with Butternut Snap Cookie Dough Frosting

Today I went on a quest. Not a geeky, dwarf/troll quest when you can say you're a warrior but in reality you're 45, in your jocks and still live with your mum.

A cupcake quest.

A Banana Cupcake Quest.

I had to wrestle the eggs, conquer the coconut flour and rise above the baking powder to be triumphant... but it was not without losses. The chickpeas became a casualty early on as they showed signs of mental strain (they were too nutty!) and the arrowroot bowed out on account of social incompatibility (it didn't mix well!). Four lives (batches) later I conquered the kitchen trolls and reached bananatopia.

Finally, a version that had the right banana flavor without any compromise on texture.
My quest was complete! And In the end there was only 1 winner... me as I got to lick the Butternut Snap Cookie Dough Frosting bowl.

The frosting is a version of this recipe. If you prefer you can substitute Chocolate frosting or drizzle caramel over each cup cake whilst still warm.

BANANA CUPCAKES WITH BUTTERNUT SNAP COOKIE DOUGH FROSTING

BANANA CUPCAKES

INGREDIENTS
2 eggs, separated
1/2 cup Maple Syrup
1/2 cup Banana, mashed
1/2 cup Coconut Flour, sifted
4 teaspoons baking powder
6 Tablespoons Milk
2 teaspoons Vanilla Extract

INSTRUCTIONS
Preheat the oven to 175C/350F
Place 8 cupcake liners into a muffin tray and grease.
Place the egg whites in the bowl of a kitchen stand with a whisk attachment.
Whisk the egg whites on medium until soft peaks form.
Add the maple syrup slowly whilst still whisking.
Add the mashed banana and vanilla extract.
Continue to whisk.
Add the egg yolks and whisk until combined.
In a separate bowl sift the coconut flour and baking powder.
Add the dry ingredients to the wet and whisk on low til combined.
Add the milk and whisk on high until combined.
Spoon cupcake mixture into the liners, smoothing the top of each cake.
Bake in oven for 23-25 minutes, or until cooked through.
Remove from oven. Allow to cool in the tray for 10 minutes before removing from the tray.
Cool completely before frosting.

BUTTERNUT SNAP COOKIE DOUGH FROSTING

INGREDIENTS
1 cup Almond meal
2 Tablespoons Arrowroot
2/3 cup Desiccated Coconut
1 1/2 Tablespoons Golden Syrup
1/3 cup Maple Syrup
1/2 teaspoon Vanilla Extract
1 1/2 Tablespoons Coconut Oil, softened (not melted)
1-3 Tablespoons Milk (depends on how thick you want the frosting to be)

INSTRUCTIONS
Place all the indigents (except the milk) in a blender or kitchen stand bowl (a mixing bowl would work if you have strong arm muscles) and blend/mix/stir until combine.
Add the milk, 1Tablespoon at a time until the right consistency is reached.
The frosting can be thicker if spreading onto the cupcake; more milk may be required if using a piping bag.
Pipe/spread onto the cupcakes.

White Christmas Crackles

I saw a sign at the gym yesterday that said "Don’t try to lose weight over the festive season, just try to maintain your weight". I thought this was sound advice. With so many parties, fruitcakes and glasses of eggnog it's easy to develop some extra Christmas cheer around the middle.

But then I thought about this in practical terms. In order to maintain your current weight (and let's say that there has been no recent changes in weight) then food input and exercise would have to remain the same. If we assume that exercise is continuing then it will have to be through diet that weight remains unchanged.

Simple? Yes, but in order to fit in all the Christmas goodies you'll have to forego morning cereal and lunchtime sandwiches. Forgot about stirfrys and pasta bakes for dinner; it's turkey and puddings all the way!

An example:
Breakfast; mince pies with a side of brandy cream (some fruit there!)
Morning tea; the front door of the gingerbread house
Lunch; Chocolate Cherry cake with cherry cream... and some bacon on the side! (as the day of the week ends with Y then it must be a bacon day!)
Afternoon tea; 1,maybe 2, White Christmas Crackles; they are only mini ones after all!
Dinner; Roast Turkey with a side of Chocolate Christmas Pudding.

I don't think this is what the gym meant when they put their message on the wall, however it might be the only way to ensure all that Christmas goodness doesn't go to waste!

This recipe has been a surprising hit. Each White Christmas recipe I found was slightly different, so adapting one to a healthier version allowed a lot of scope. This one is adapted
from Kellogs.

WHITE CHRISTMAS CRACKLES
Adapted from Kellogs
Makes 23 mini crackles

INGREDIENTS
1/3 cup Coconut Oil
1/4 cup Maple Syrup
1/2 cup dried mixed fruit
1/2 cup desiccated Coconut
1 Sachet (equivalent to 50grams or 1/2 cup) of Coconut Milk Powder
1 1/2 cups Rice Bubbles
23 glacé cherries for decoration

INSTRUCTIONS
Line a tray/plate with mini cupcake liners (or use large ones if desired)
Over a very low heat melt the coconut oil.
Add the maple syrup and stir.
In a large bowl combine the fruit, coconut, coconut milk powder and rice bubbles and stir to mix.
Pour in the warmed mixture and stir until combined.
Spoon mixture evenly into liners and place a cherry on the top.
Alternatively, spread into a lined tray and cut into slices once set.
Refrigerate until set (minimum 2 hours).
Keep in the fridge when not serving. 

Pumpkin Cupcakes with Orange Cream

Not everything in the kitchen goes according to plan. Take these cupcakes. Whilst this version of a pumpkin cupcake is awesome the previous attempt was not. They were heavy, doughy and looked like a rock cake crossed with an ugly muffin. Whilst the flavours were right, they were definitely not.

Kitchen mishaps can be fun (by mishaps I mean wonky food, not burns or knife injuries- they are definitely not fun). This mishap gave me chocolate-pumpkin truffles. I blended the hideous cupcakes, added a couple of spoonfuls of frosting and rolled out small balls which I dusted in cocoa. Wallah! No longer a waste of ingredients but an extra treat!

Not all mishaps can result in truffles; some become dog food. Poor puppies… you know it was a tragic day in the kitchen when even the dogs won't eat your cooking!

These cupcakes are surprisingly sweet and not at all rock cakey. The addition of orange zest in the cake helps to overcome any fears that pumpkin is not a dessert food, and the orange cream adds an extra oomph. I do like these… quite a lot. So much so that I might start celebrating Halloween more often!

PUMPKIN CUPCAKES WITH ORANGE CREAM
Makes 12 cupcakes with frosting

Cupcakes
INGREDIENTS
1/2 cup, packed, Dates
1/4 cup boiling water
3 eggs separated
2 Tablespoons Maple Syrup
1teaspoon Vanilla Extract
150 grams Pumpkin puree (I used butternut pumpkin, diced and roasted in moderate oven for 40 minutes)
100g Apple Sauce (see recipe below)
2/3 cup Coconut Flour
1 teaspoon baking powder
1/2 teaspoon bicarb soda
1 teaspoon Mixed spice
Zest of 1 orange
1/2 cup (- 1/2 Tablespoon) Milk of choice
1/2 Tablespoon vinegar

INSTRUCTIONS
Preheat oven to 175C/350F
Place dates and boiling water in a bowl (making sure dates a covered) and allow to sit and soften (approximately 20 minutes).
Place dates in blender and blend until a smooth date paste is formed (add an extra teaspoon of water if required).
Place egg whites in the bowl of a kitchen stand with a whisk attachment fitted.
Whisk on high until soft peaks form.
Add maple syrup 1 tablespoon at a time and continue to whisk on high.
Add purred dates and vanilla extract and whisk on high.
Add egg yolks and whisk until combined.
Place pumpkin puree and apple sauce in a blender and blend until combined
With mixer on low add pumpkin and apple mix.
Sift dry ingredients together.
Add orange juice, zest and vinegar to milk.
Add dry ingredients and milk mix alternately whilst whisking on low until combined.
Whisk on high for 1 minute.
Divide evenly amongst 12 greased cupcake liners.
Bake for 22-25 minutes, or until baked through.
Allow to cool in tin for 15 minutes then remove.
Allow to cool completely before frosting with Orange Cream.

Orange Cream
INGREDIENTS
1 cup of Coconut Cream, can placed in fridge overnight (minimum 5 hours)
2 teaspoons Vanilla Extract
1 teaspoon Maple Syrup
2 teaspoons Orange Juice
Zest of 1 Orange

INSTRUCTIONS
Remove cream can from the fridge and scoop out the thick cream into the bowl of a kitchen mixer with a whisk attachment. Discard watery component
Whisk on high until thick.
Add extract, maple syrup, juice and zest. Whisk on high until combined.
Store in fridge until required.
Frosted cupcakes will need to be stored in the fridge.

Apple Sauce
INGREDIENTS
4 apples, peeled and cut into small pieces
3/4 cup water

INSTRUCTIONS
Place apples and water in saucepan. Cover with lid.
Bring to boil, then simmer for 7-10 minutes, or until apple is soft.
Store in fridge.

Chocolate Cupcakes with Peanut Butter Cookie Dough Frosting

When I was 8 years old my best friend was a girl named Andrea. We made up our own language and would eat egg shells because we thought it would make us smarter (she is a lawyer, or magistrate now so I guess it worked!). I remember crying my eyes out when she moved to Sydney, and even watched the sky to try and see her plane fly by.

When I was 11 years old my best friend was Annaliese. I would spend ages crimping my hair before going to her house for a swim... which would render my efforts flat! Her brother built a spy trap to put on his door so we couldn't sneak in.

Nearly 4 year old H recently told me that he was my best friend. It was a beautiful mothering moment... until he told me that his best friends were Harrison, Henry and Archer; not me! Thankfully I'll always have coconut whipped cream.

I like to think peanut butter and chocolate are best friends. Sometimes they get together over a slice of bread, other times they get stuck in(to) a muffin. They simply belong together. 

What happens when best friends chocolate and peanut butter meet chickpeas? It would be like the cool kids at high school coming across a nerdy foureyed geek. At first sight they are complete opposites but, in classic coming-of-age-teen-movie style, the geek turns out to be the pretty girl/basketball hero/awesome break dancer. 

Chickpeas can be friends with choclate and peanut butter! 

I came accross this recipe from Texanerin via Facebook. I was skeptical but thought it was worth a go. The results... AMAZING! My kids love these cookies. The chickpeas blend up into a creamy cookie base reminiscent of creamed butter and sugar. The recipe is dairy, gluten and sugar free; so it's a healthy cookie then?

Once I discovered the versatile Chickpea my mind went into overdrive, with the genius moment happening last night in a sleep deprived state. I was determined to be able to make a peanut butter frosting that had the same consistency as the one I used to make that contained cream cheese, butter AND icing sugar (is anyone else thinking diabetic coma?!) and tasted fluffy and delisious. The results; peanut butter cookie dough frosting! My finest kitchen moment EVER!

This recipe contains a lot of chickpeas but don't be scared because you can't tell! Chickpeas are cheap, low in calories and I am finding no end to their uses! They really are the magical bean that Jack once had. 

CHOCOLATE CUPCAKES WITH PEANUT BUTTER COOKIE DOUGH FROSTING

Makes 6 frosted cupcakes

Chocolate Cupcakes

INGREDIENTS

100ml boiling water

1/3 cup Cocoa

25 grams (packed tablespoon) of dates

15ml (3 teaspoons) boiling water

2 eggs, seperated

1/4 cup Maple Syrup

1 teaspoon Vanilla Extract

65 grams canned chickpeas (drained, rinsed)

1/4 cup (32 grams) Coconut Flour

2 teaspoons baking powder

INSTRUCTIONS

Preheat oven to 175C/350F

Combine Cocoa and boiling water in a bowl. Stir and allow to rest.

Combine Dates and boiling water in a bowl. Allow to soften.

Once softened (10-20 minutes) place date/water mixture into blender and blend until dates have been broken down (alternatively use a fork).

Place egg whites into a bowl of a stand mixer with a whisk attachment.

Whisk egg whites on high until medium peaks form.

Add maple syrup 1 spoonful at a time whilst still on high.

Add vanilla essence and puree dates whilst still whisking.

Add egg yolks one at a time and mix on medium/high until combined.

Meanwhile, combine chickpeas, coconut flour and baking powder in a blender and blend until the chickpeas have broken down and are mixed with the coconut flour.

Fold dry ingredients into the egg mixture. Add cocoa mixture, and continue to fold gently until combined.

Divide mixture into 6 greased cupcake liners.

Bake for 20-22 minutes, or until inserted skewer is clean.

Remove from oven and allow to cool completely before frosting.

Peanut Butter Cookie Dough Frosting

INGREDIENTS

2/3 cup Chickpeas

1/3 cup Peanut Butter

40ml Maple Syrup

1 teaspoon Vanilla Extract

1 Tablespoon Coconut Whipped Cream (or just plain Coconut Cream)

INSTRUCTIONS

Place the chickpeas, peanut butter, maple syrup and vanilla extract in a blender and blend for 1-2minutes, or until the chickpeas have broken down and the mixture combined. 

Transfer the mixture to the bowl of a kitchen stand fitted with a whisk attachment. Add whipped coconut cream and whisk until fluffy.

If your frosting mixture is too thick to pipe with, add another 1/2-1 tablespoon of coconut cream until the right consistency is reached.

Pipe/spread onto cupcakes...or simply consume by the spoonful!.

Lemon Meringue Cupcakes

When you're pregnant you are allowed to eat all sorts of weird and unusual foods without judgement. During both of my pregnancies I was addicted to cookie dough... nothing fancy just plain chocolate (eggless) dough straight out of the bowl I made it in. I even kept some in my handbag for an emergency craving. I also OD'ed on pork crackling... which might explain why both my boys were 9lb 14o (4.5kg).

When you are not pregnant people look at you like you have 2 heads if you eat a bottle of gherkins or put vegemite on your sausage rolls. What seems weird and disgusting to one person is another persons secret addiction! Mine used to be milo and peanut butter which seems normal... until I added in cheese doritos as the dipper. My eldest son ate smoked oysters with cake the other day... looks like it runs in the family!

These cupcakes are weird. Tasty, but weird. 

The idea for using chickpeas came after making a biscuit that used chickpeas instead of butter. When blended, they form a butter like substance. Unlike butter, they are low in calories and they have a slightly nutty flavour. 

These cupcakes are weird. Due to the ingredients they don't rise much, so the cupcake liners will be filled to the brim. Make sure you flatten the tops before putting them in the oven as this prevents the cupcakes 'hollowing out'. Each cupcake (without curd or meringue) has only 86 calories. 

LEMON MERINGUE CUPCAKES

Lemon Cupcakes

(makes 6)

INGREDIENTS

1 can of chickpeas, drained

1/4 cup coconut flour

2 teaspoons baking powder

1/2 teaspoon baking soda (bicarb soda)

Dash of salt

1/4 cup maple syrup

2 teaspoons vanilla extract

2 tablespoons freshly squeezed lemon juice

Zest of 1 lemon

INSTRUCTIONS

Pre heat oven to 180C

Place drained chickpeas in blender and purée.

When puréed remove from blender and place in container.

Measure 65 grams (equivalent to 1/4 cup plus 1 teaspoon) of the purée chickpeas and place into empty blender.

To the blender, add coconut flour, baking powder, baking soda and salt. Blend on high until ground into a fine mixture (30seconds to 1 minute) 

To a mixing bowl with the whisk attachment on, add the eggs and whisk on high until thick and frothy (approximately 4 minutes).

Add vanilla and maple syrup and mix on high for another 3 minutes.

Add the blended mixture (chickpeas etc) and whisk in on low for 1 minute. You may need to scrape the sides of the bowl during this step to ensure it is combined properly.

Add lemon juice and zest and mix on low until combined (this won't take too long).

Place 6 cupcake liners in muffin tray and spray liners with oil spray.

Divide mixture evenly between liners.

Bake for 16 minutes.

Remove from oven and immediately remove from the tray. 

Cool Completely.

Lemon Curd

(this recipe makes 2 cups; you will need only a small amount for this recipe)

INGREDIENTS

See Lemon Curd

INSTRUCTIONS

See Lemon Curd

When cupcakes have cooled completely gently remove a small amount of cake from the top.

Spoon in cooled and thickened curd.

Meringue

(there will be left overs)

INGREDIENTS

1 egg white

1 tablespoon maple syrup 

Pinch of cream of tartar

1/2 teaspoon Vanilla Extract

INSTRUCTIONS

Pre heat oven to 220C/440F

Place egg white, maple syrup and cream of tartar in the heat proof bowl of a stand mixer.

Place bowl over a saucepan of simmering water and whisk continuously until mixture is warm to the touch (approximately 3 minutes). 

Place bowl on stand mixer with a whisk attachment and whisk on medium high until stiff peaks have formed and the mixture cool to touch approximately 5-7 minutes).

Pipe mixture on top of cupcakes in desired pattern.

Place cupcakes on bottom rack of oven and cook for approximately 2 minutes.

The meringue should start to show a hint of colour.

Alternatively, use a kitchen 'blow torch' to brown meringue.

Do not store in fridge. Store at room temperature... or eat straight away!