Guilt-less Desserts & Treats for your Family
Mother’s Day is just around the corner, and in lieu of fluffy pink slippers, scented candles and tacky jewellery (which PS we do love because it came from our kids…however if left unsupervised in a store with someone else’s credit card they would never make it into the trolley!) I’m bringing you my Mother’s Day Dessert Extravaganza!!!
Over the next two weeks I’ll be sharing Mum worthy desserts. Sure, you’ll probably have to make them yourself but make sure you make someone else do the washing up at least!
These Chocolate Frosting Cupcakes are the most perfect
breakfast dessert for me on Mothers Day. They’re cake, they’re made with veggies (and it’s my favourite Sweet Potato) and they’re chocolate. These Chocolate Frosting Cupcakes are a triple treat from my triple tribe!!!
So, I know when most people look at my recipes they start to wonder how my brain works and if there’s ever a ‘normal thought’ in there. You’re right; it’s a jumble of 90’s song lyrics and strange recipe ideas up there but the end results are often epic, or a complete disaster. Luckily for everyone, these Chocolate Frosting Cupcakes were born of insanity but have become a firm favourite. They’re kind of like a magic cupcake; 2 lots of Frosting in one big yummy bite!!
Last year I made my Healthy Chocolate Frosting, and since then it was become my go to for everything cake. It’s made from baked and pureed Sweet Potato and creates a totally spreadable (and edible!!) chocolate frosting that you won’t tell your kids off for licking straight off their cupcakes. The trick to making this Healthy Chocolate Frosting work is to actually make it 24 hours ahead of time. This gives the cocoa time to over power the veggie taste, and no one will be the wiser of your hidden veggie secret. The same rule applies when making these Chocolate Frosting Cupcakes. Making the frosting the day before will make sure the Cupcakes will taste their best.
There are a couple of tricks when making Chocolate Frosting Cupcakes that will prevent them from sinking (even if they do sink they will still taste fine; just fill the hole with extra frosting or a bit of cream for a hidden surprise). DO NOT over whisk the eggs. Over whisking the eggs will create too much air and whilst the cupcakes will look magic going into the oven they will deflate and be all sad looking after cooling. Because we don’t want these eggs over whisked, you could use a hand beater (or an electric hand beater) instead of a kitchen stand mixer. When adding the dry ingredients in they only need to be lightly folded through. Just make sure all the coconut flour has been stirred through and no white lumps remain.
If you’re not convinced by my #crazyveggielady baking ways then these Chocolate Frosting Cupcakes are a great place to start. They are now my go-to cupcake recipe; they have great texture and lots of healthy hidden veggies (the best kind!) as well as being super easy to make.
- 1 Cup pureed Sweet Potato (to cook Sweet Potato; place whole in a moderate oven and bake for 60 minutes, or until soft and squishy. Wait til cooled then remove the peel and use the mushy sweet potato)
- 3 teaspoons Vanilla Extract
- 3-4 Tablespoons Maple Syrup/Rice Malt Syrup
- 2 Tablespoon melted Coconut Oil
- 1/2 Cup Cocoa (sifted- or at least no lumps)
- 6 Eggs
- 2 Tablespoons Maple Syrup/Rice Malt Syrup
- 2 teaspoons Vanilla Extract
- 1 Cup Chocolate Frosting
- 3 1/2 Tablespoons Coconut Flour
- 2 teaspoons Baking Powder
- This frosting is best after it has had a few hours to settle. If possible, make it the day before and keep it in the fridge. The Sweet Potato flavour lessens over time.
- Place all the ingredients into a blender and mix until smooth. Taste and add an extra tablespoon of sweetener if required.
- Use immediately or place in the fridge. The frosting is best to spread at room temperature.
- Pre heat the oven to 180C/360F. Place 8 cupcake liners in a tray and lightly spray.
- Using a kitchen stand mixer with a whisk attachment (or a bowl, a hand whisk and some great biceips) whisk the eggs, maple syrup and vanilla extract on medium for 3 minutes (it's really important to not over whisk the eggs otherwise the cupcakes will sink when cooked).
- Add the frosting and whisk on low until combined.
- Fold in the coconut flour and baking powder until combined.
- Pour the mixture into the cupcake liners (it should make 8ish depending on the size of your cupcakes). Fill the cupcakes 4/5ths full (so pretty much all the way up).
- Bake for 22 minutes, or until cooked through.
- After 5 minutes, remove the cupcakes from the tin.
- Once cooled, cover with the remaining frosting. If you want giant amounts of frosting on each cupcake it may be worth making a second batch of frosting.