Monday, October 29, 2012
Chocolate Cupcakes with Creamy Yam Frosting (grain-free, gluten-free, dairy-free)
I thought these healthy gluten-free chocolate cupcakes with bright orange frosting looked quite festive for halloween. You could even offer them to your children in exchange for their candy loot! My children normally go trick-or-treating and then come back home and give most of their candy away to the last of the trick-or-treaters. Oh what joy they have in doing this! Then they put whatever remaining candy they have next to their bed and in the middle of the night the hungry candy gnome comes to take it away. In exchange he leaves them some healthy treats like pomegranates, herbal tea bags, and oranges. Seriously, my children think pomegranates ARE candy and are absolutely thrilled to each have their own left by a mysterious candy gnome! If you plan on using this tradition with your children, it is best to start when they are young.
I had an idea this year that moves away from the commercialized version of halloween to a more authentic one that embodies what halloween is truly about. I wanted to get a group of friends together and have a barn party with simple costumes, live music, homemade pumpkin treats, fresh vegetables, games, and a celebration of our ancestors. My children loved the idea! I am going to work on it for next year. For now we still have trick-or-treating, the candy gnome, and my homemade cupcakes.....
Grain-Free Chocolate Mini-Cupcakes with Yam Frosting
Serve these healthy mini-cupcakes for a halloween party, birthday party, or any other celebration. Use my Dairy-Free Sweet Potato Buttercream Frosting to top the cupcakes if you would like. For the cocoa powder, I use Dagoba brand which is organic and gluten-free. Conventional chocolate production uses a massive amount of toxic chemicals so always, always buy organic!
1/2 cup coconut flour
6 tablespoons cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon sea salt
6 large organic eggs
1/2 cup maple syrup
1/3 cup melted coconut oil
2 teaspoons vanilla
Preheat oven to 350 degrees F. Line a 24-cup mini-muffin pan with paper liners.
In a medium-sized mixing bowl, whisk together the dry ingredients. In a separate bowl or blender whisk or blend together the wet ingredients. Pour the wet into the dry and quickly whisk together.
Spoon the batter into the muffin cups. You will fill them all the way to the top. Bake for 20 to 25 minutes. Cool completely on a wire rack. Frost with the Yam Frosting and decorate with unsweetened shredded coconut and raw cacao nibs. Source: www.NourishingMeals.com
More Autumn Goodness:
Homemade Halloween Candy
Vegan Pumpkin Cheesecake
If you follow us on Facebook, be sure to head on over there and hover your curser over the "Liked" button and then check "Show in News Feed." Facebook recently changed their algorithm so most of our posts will not be showing up in your news feed unless you interact with our page. There you will see a recent photo my sister-in-law took of her halloween party food. It is really creative!
Posted by Ali Segersten at 10/29/2012 09:41:00 AM
Tags: autumn, baked goods, chocolate, cupcakes, dairy-free, dessert, frosting, gluten-free, grain-free, halloween, nut-free, Thanksgiving Recipes
About the Author
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!