Cupcakes

Cupcakes make the perfect treat for birthday parties, children’s lunchboxes, picnics, or any celebration! These cupcakes are so delicious, and yet they’re made only with clean ingredients. There’s no dairy, eggs, or gluten, all of which feed the pathogens responsible for so much chronic illness. You can make these cupcakes as simple or colorful as you like with the frosting color options and fruit to decorate.

Cupcakes

Ingredients:

Cake:

• 2 cups gluten-free oat flour
• 1/2 cup coconut flour
• 1/2 cup brown rice flour
• 1 1/4 cups coconut sugar
• 1 tbsp baking powder
• 1 cup unsweetened applesauce
• 2/3 cup unsweetened almond milk or light coconut milk
• 1/4 cup melted coconut oil
• 1 tbsp ground flaxseeds
• 2 tsp alcohol-free vanilla extract

Frosting:

• 1 3/4 cups cashews (soaked in hot water for 1 hour)
• 1/2 cup + 1-2 tbsp coconut cream
• 3 tbsp coconut oil
• 3 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tsp alcohol-free vanilla extract
• 1-2 tsp pitaya powder and/or turmeric (optional)

To serve:

• 1/4 cup fresh berries or diced fruit, such as raspberries, blueberries or mango

Directions:

Preheat oven to 350F/180C. Line a muffin pan with paper liners or grease well.

In a large bowl, whisk together the oat flour, coconut flour, brown rice flour, coconut sugar, and baking powder. Set aside.

In another bowl, add the applesauce, coconut milk, coconut oil, and flaxseeds. Whisk until uniform.

Add the wet ingredients to the dry and stir until you get a uniform, very thick but pourable batter. Spoon batter into prepared muffin pan, filling each liner to about 3/4 of the way full.

Bake for 25-30 minutes, until lightly browned on top and a toothpick comes out clean when inserted.

Cool for 5 minutes in the pan, then remove and cool completely on a wire rack.

To make the frosting, add the cashews, coconut cream, coconut oil, maple syrup, lemon juice, and vanilla to a blender. Blend until very smooth, scraping down the sides as needed. Add a bit more coconut cream if needed to blend.

Leave it as is or add the pitaya powder or turmeric and blend again. Alternatively, if you want all three colors, divide the mixture into three, leave 1/3 plain and add turmeric powder and pitaya powder to the other thirds. Refrigerate frosting for at least 4 hours, or ideally overnight.

Transfer into a piping bag and frost muffins.

Garnish with fresh berries or fruit and serve immediately. Store leftovers in the refrigerator.

Makes 12

For delicious, healing recipes, check out the New York Times best-selling book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.

Categories: Desserts, Baking, Cupcakes, Holiday, Potluck, Easter, Christmas, Fourth of July, Valentine's Day, Celebrations, Kid Friendly

This item posted: 10-Jul-2021

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