Guilt-less Desserts & Treats for your Family
Do you love to bake or is it a chore that sits along side cleaning the toilet and dusting the top of the fridge?
Do you love to decorate cupcakes with mounds of frosting and bright sprinkles, or does the thought of cleaning up the mess that has somehow spread all over the kitchen bring you to your knees?
In case you can’t tell I love to do both (the baking and decorating that is. I can’t remember ever dusting the top of the fridge!!). Much to my mothers disappointment I don’t have an artistic bone in my body (I’m way too into symmetry for any artistic flair) but I do feel that baking and getting my sprinkle on allows me to be creative in a tasty way.
It’s the first week of school holidays and lucky for us season 2 of Nailed It was just released on Netflix. The kids and I love seeing the baking fails and have been watching an episode a day this week. We decided to hold our own Nailed It contest and had a cupcake decorating competition. The results were classic #nailedit. There was a spider from Harry Potter (if you squint and bend your head to the left it works), a minion (well, it was yellow!!), a spilt ice cream (I thought my idea was pretty clever) and um, I’m not sure what 2yo L did but It could be best described as Unicorn poo with it’s sprinkles, sparkles and colour!! You can check them all out here.
Don’t take my 2nd cupcake recipe in a week as a sign of being a lazy blogger. It’s a result of sheer excitement about sharing a new and so so simple baking recipe with you.
After I posted the recipe for these Gluten Free Cupcakes last week there was a huge surge in website traffic and, I’m hoping, a lot of people enjoying their very own cupcakes. So instead of boring you with an extravagant layer cake, I bring you these Gluten Free Chocolate Cupcakes.
There’s something so classic about cupcakes. They take less time and work than a regular cake, they help with portion control and you can dress them up with sprinkles, flavoured frostings and fruit. These Gluten Free Chocolate Cupcakes are covered in a half recipe of my favourite Healthy Chocolate Frosting, which gives you a bit of #hiddenveggie goodness from the #crazyveggielady.
I have learnt over the years that cupcakes should be easy. The harder the recipe the worse the cupcake; hence these are the most simple, 1 bowl cupcake you’ll find. Plus they are Gluten Free, Paleo friendly, Refined Sugar Free, Nut Free and even Dairy Free. The key is not to over mix the batter. A little hand whisking is all that is needed to create the perfect domed cupcake.
- 3 Eggs
- 3/4 Cup Milk (of choice)
- 1/4 Cup Maple Syrup/Rice Malt Syrup
- 2-3 teaspoons Vanilla Extract
- 1/2 Cup minus 1 teaspoon Coconut Flour
- 1/3 Cup Arrowroot
- 1/4 Cup Cocoa
- 2 teaspoons Baking Powder
- Preheat the oven to 180C/360F.
- Line a muffin/cupcake tray wih 6 cupcake liners and lightly grease.
- In a large bowl place the wet ingredients and lightly whisk by hand. DO NOT over whisk/mix.
- Add the dry ingredients into the bowl and lightly whisk until just combined. DO NOT over whisk/mix.
- Divide the mixture between the 6 cupcakes and smooth the tops.
- Place in the oven and bake for 23-25 minutes.
- Remove from the oven and allow to cool in the tin for 10 minutes before removing the cooked cupcakes from the tray.
- Allow to cool completely if frosting.