I created this recipe for my kids’ upcoming birthdays. I wanted something tasty and delicious without all of the nasty ingredients store-bought cupcakes have to offer. What’s great is that I’ve decided to work on reducing the added sugar content by switching out the maple syrup for date puree, so the sugar comes from fruit. You can whip up a batch of chocolate icing using coconut oil, chocolate chips and vanilla extract. Enjoy!
INGREDIENTS for 12 CUPCAKES:
3/4 cup coconut flour
1 tsp baking soda
6 pastured eggs
date purée (12 dates)
1/4 cup coconut oil, melted
2 tsps vanilla
1/2 cup mini chocolate chips (I use enjoylife brand)
DIRECTIONS FOR DATE PURÉE: Put 12 depitted dates into a food processor, add a little water and start the processor. You will have to stop scrape the sides and add water if necessary. Process until puree consistency is attained.
** IF YOU DO NOT HAVE DATES, YOU CAN USE 1/2 CUP OF MAPLE SYRUP INSTEAD OF THE DATE PURÉE.
DIRECTIONS: Turn oven on to 350°F and line a muffin pan with 12 muffin liners. In a large bowl, add the dry ingredients: flour and baking soda, and blend together. Next, add in the eggs, vanilla and dates and mix well. Then, add the melted coconut oil and mix well. Finally, add the chocolate chips and fold in. Lastly, using a spoon, fill the muffin liners with the mixture and divide equally. Bake for about 25-26 minutes. Remove from oven, and from muffin pan, and set onto a plate or cooling rack. Let them cool a little before adding the icing.
* MEAL PREP TIP: I like to make two batches of this recipe and freeze them. When my kids go to school, I take some out and pop them into a container into their lunch boxes, and there you go, they have a nice snack, and also what looks like a treat.