THE Best Lemon Cupcake in the world.....
with zero compromise!
Organic, no sugar, no flour,
gluten free lemon cupcakes
with organic raspberry glaze!!
HIGH protein, LOW carb,
healthy, organic and TOTALLY DELICIOUS!
This is the second time I made this recipe and sent testers to all three of my children's schools and to family and friends. The reviews revealed raised eyebrows of surprise and total emotional outbursts on how moist and amazing they are. The testers were instructed to NOT tell they were "healthy". "I could eat a thousand of these!", "NOW that's a cupcake!!" "These are amazing!" were the quotes we received. Not ONE bad review!
I baked mine in the "Babycakes" cuppie machine. I used the small liners and spooned in exactly
1 Tablespoon of mixture and cooked for 6 min in machine.
This glaze is melted down until smooth
1 cup (measure after melted down) frozen organic raspberries in a pan on the stove
1 T of vanilla
1/4 cup of coconut oil
approx 1/8 c of agave or organic confectioners sugar or to taste
I then spooned it gently over the cuppies, careful not to spill over the edge and refrigerated to set glaze for about 15 min. I embellished with some quickie fondant flowers I threw together, but anything will work. Even a single raspberry would be great.
Packaged pretty to go.....
SO here it is, and it isn't inexpensive, but our health is worth it and it is KID approved!
FINALLY a way to celebrate events
without loading the kids up with all sugar!
Recipe adapted from Elana's Pantry
2 organic eggs
1/4 C grapeseed oil (heart healthy oil!)
1/2 C organic raw agave (about half the glycemic index of sugar!)
1 T pure vanilla extract (optional additional inside of vanilla bean)
2 T juice from a lemon
the zest of one lemon
2 1/2 C blanched almond FLOUR
1/2 t baking soda
Combine all wet ingredients, mix well with a hand mixer, combine dry ingredients, then slowly add dry ingredients as you mix carefully to combine. Do not over mix.
Small liners use 1 T mixture, it will be thick and easy to measure,
larger cupcake liners use about 2 T mixture
If using the Babycakes cupcake machine they cook for 6 min
If using oven, it is 350 for 10-12 for smaller liners and 350 20-22 for larger. TEST stick!
Cupcakes need to cool and "rest" about a half hour....middle will seem very moist at first but will
become equally fluffy and consistent after cooling. Frost as desired.
Here is the recipe for the amazing CHOCOLATE alternative cupcakes!
See new VEGAN frosting recipe HERE
Read about eating less sugar here.
Thank you to Elana Amsterdam for her amazing cookbooks that inspire me
and move me to modify and try my own healthy recipes!