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Friday, November 18, 2011

Oh It's Chocolate!


Chocolate! I did it! 

Aww here, I adapted a gluten free recipe and created my own lower carb, no refined sugar or flour chocolate cupcake AND piping icing!  They were so choclatey and not too sweet, a wonderful treat for chocolate lovers  who are trying to eat healthier.




No refined flour or sugar chocolate cupcakes: 
I use organic products whenever available
(recipe adapted from Elana's Pantry)
1/4 c coconut flour
1/4 c unsweetened cocoa powder
1/4 t sea salt
1/4 t baking soda
4 large eggs
1/4 C + 1 tsp grapeseed oil
1/2 C  agave nectar
1 t pure vanilla extract
(you can throw in a handful of semi sweet chocolate chips or nuts if you like)

 beat eggs and syrup in mixing bowl, combine dry and add slowly to mixture.  Bake 350 for about 15 min depending on size of muffin wrappers, I chose small for 12 min.   For larger, try 15-18 min.

The coconut flour is not refined, is high in fiber and protein and has a low glycemic index.  It has a wonderful consistency in baking and creates a moist smooth cupcake.  The organic unsweetened cocoa powder is packed full of antioxidants and also is low in fat and carbs.  You can throw in some nuts for some added heart healthy oils and protein!  

Today I used the organic brown rice syrup, but agave would  also work well in this recipe
and has a lower glycemic index than the rice syrup. The agave actually works better in my kid taste test.  I baked a pumpkin pie yesterday with it,
 so I chose to mix it up today with the rice syrup.  



No refined sugar Chocolate Piping Frosting
(I adapted from Organic Valley Dry Milk recipe)

1/2 C Organic non fat Dry Milk (sifted)
1/2 C organic unsweetened cocoa powder (sifted)
1 stick organic butter or equivalent Coconut oil (coconut oil tasted better to me!)
1/4 C agave nectar
1 t vanilla extract
1 t water

Cream room temperature butter in mixing bowl, add  agave syrup,  combine until smooth and creamy. Sift dry milk and cocoa together, slowly add half to mix  as you continue to beat.  Add extract and water.  Add last half of dry mix and beat until smooth.  



(I have also made this recipe with dry soy milk as a substitute, honey or pure maple syrup instead of the brown rice syrup and also have used coconut oil instead of butter. The honey and maple syrup go well with a spice cupcake like pumpkin or apple.   If you use coconut oil, you will need to chill frosting in fridge for 15 min before piping to stiffen frosting.)

See new VEGAN "buttercream" frosting recipe HERE



Here I demonstrated spreading the frosting for a different look.  If you want to add an amazing punch of flavor to your cupcake,  these flavored sugar sprinkles are packed with amazing flavor and really only add a negligible amount of refined sugar for the amazing flavor it packs.  This series I found at a cooking specialty store had mocha, praline, cappuccino and butter rum along with the raspberry shown.  One little shake of this on top of the frosting gives the illusion of a real "sweet frosting"! 

2 comments:

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  2. Can you tell me the amount of calories and protein, carbs and fibre in these cupcakes?

    ReplyDelete