Tasty Tuesday – fructose-free, grain-free CUPCAKES!

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Tasty Tuesday – fructose-free, grain-free CUPCAKES!

Miss P turned four a few days ago, and for the last few months all she has been asking for is pink glass ballerina cupcakes. Unfortunately I couldn’t find any ‘glass ballerinas’ (not really 100% sure what they even are!), but I did deliver PINK!
 
These cupcakes are made with coconut flour and rice-malt syrup, so they are grain-free and fructose-free. They are a perfect treat for kids’ birthday parties, as they won’t ‘hype’ the kids up, nor play havoc with their blood sugar levels. For anyone who is sugar-free, you’ll appreciate the mild sweetness of these pink cupcakes. For the others, you may find that the cupcakes are not that sweet at all…If you do want to try them, you might want to add a little more rice-malt syrup, or even a few drops of liquid stevia for extra sweetness. I enjoyed the taste, and so did Poppy. She devoured three and I didn’t mind at all!
 
I also added some grapefruit essential oil to the icing for extra flavour, and also cause this mumma loves her oils, and I like to sneak them into Miss P any way I can 😉 Grapefruit oil has a sweet, zesty taste, and the aroma is uplifting and revitalizing. It’s also very rich in the powerful antioxidant di-limonene. So adding the oil to the cupcake icing not only provides a great flavour, but also awesome health benefits too! And who thought birthday cupcakes could be healthy…. 🙂
 
Ingredients
 
Cupcakes
4 large eggs.
1/4 cup coconut oil.
2 tablespoon rice malt syrup.
1/4 cup coconut flour.
4 tablespoons cacao powder.
1/4 teaspoon sea salt.
1/4 teaspoon baking soda.
 
Icing
120 g salted butter.
2 tablespoon rice malt syrup.
1 teaspoon vanilla extract.
beetroot juice, to colour.
5 drops Young Living grapefruit essential oil (or to taste).
 
Directions
 
1. Preheat oven to 180º and line a muffin tray with nine patty pans.
 
2. Add all ingredients into a blender. Blitz until you form a smooth batter. Scoop batter evenly between the patty pan cases. Place into the oven and bake for 20 minutes, or until cooked in the middle.
 
4. While the cupcakes are baking, prepare the icing. Using an electric beater or food processor, beat the butter until pale and fluffy. Slowly incorporate the rice malt syrup, vanilla extract and grapefruit oil until all combined. Ice cupcakes once they are cooled to room temperature.
 
Filly 🙂

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