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Cupcakes!

Terrific desserts are a little daunting once you're eating clean... you want your treats to taste good, look good, smell good, but most of all, not un-do all your hard work! The typical cupcake is packed full of bleached enriched flour, refined sugar, FAT, and so much more... not to mention the frosting! A wonderful discovery I've made is www.ElanasPantry.com This woman is awesome and her recipes are wonderful! 

I want to be very clear that these recipes belong to Elana, I am simply posting them here for convenience. Where I have adjusted the recipe, I note it. Each recipe is linked to it's original appearance on Elana's website.

*Note:  Elana's recipes all call for Celtic Sea Salt. Frankly, it's out of my price range, so I use regular fine sea-salt and I've never had problems.

Cranberry Cupcakes - photo coming soon!
This recipe was originally Blueberries & Cream Cupcakes and can be found here. I didn't have frozen blueberries on hand so I used cranberries. Very moist, they took the whole cooking time (25 min). Personally, I prefer them without the frosting, but Bill loved it!

Gluten Free Cranberry Cupcakes
Makes 9 cupcakes

½ cup coconut flour, sifted
¼ teaspoon sea salt
¼ teaspoon baking soda
3 eggs
½ cup agave nectar
½ cup grapeseed oil
1 tablespoon vanilla extract
1 cup frozen cranberries

In a small bowl, combine coconut flour, salt and baking soda
In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer
Mix dry ingredients into wet, blending with a hand mixer
Gently fold in frozen cranberries
Scoop batter one heaping ¼ cup at a time into paper lined cupcake tin

Bake at 350° for 20-25 minutes
Cool 1-2 hours and then top with Whipped Cream Frosting
Serve

Below is the nutritional information, as closely as I can calculate it. This is for cupcake only, not frosting. The frosting data is located with each frosting recipe. This was figured with www.NutritionData.com

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Whipped Cream Frosting
This recipe can be found here. Elana's website says it frosts about 8 cupcakes... There is definitely enough to frost 16... easily! The nutrition data is based on 16 servings.

1 cup heavy cream
2 tablespoons agave nectar

Place the cream and agave in a large (and if possible deep) bowl
Whip with a hand blender until stiff peaks form
Spread over cupcakes or cake
Serve

Below is the nutritional information, as closely as I can calculate it. This is for frosting only.  This was figured with www.NutritionData.com

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Vanilla Cupcakes
This recipe can be found here.

Gluten Free Vanilla Cupcakes with Vegan Chocolate Frosting
Makes 10 cupcakes

½ cup coconut flour, sifted
½ teaspoon celtic sea salt
¼ teaspoon baking soda
6 eggs
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract

In a medium bowl, combine coconut flour, salt and baking soda
In a small bowl, blend together eggs, grapeseed oil, agave and vanilla
Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
Pour batter into well oiled cupcake tins
Bake at 350° for 20 minutes
Cool completely
Top with chocolate frosting
 

Below is the nutritional information, as closely as I can calculate it. This is for cupcake only, not frosting. The frosting data is located with each frosting recipe. This was figured with www.NutritionData.com

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Coconut Cupcakes (with Key-Lime Icing!)
This recipe can be found here.

Coconut Cupcakes with Key Lime Icing
Makes 10 cupcakes

3 eggs
½ cup coconut oil
½ cup agave nectar
½ cup coconut flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup unsweetened shredded coconut

In a small bowl blend eggs, coconut oil and agave nectar with a hand mixer
Pulse in coconut flour, salt, baking soda and shredded coconut
Allow batter to sit and thicken just a bit
Line a cupcake tin with unbleached baking cups
Spoon ¼ cup cupcake batter into each cupcake liner
Bake at 350° for 20-25 minutes
Remove cupcakes from oven and allow to cool for 20 minutes
Frost with Key Lime Icing and serve
 

Below is the nutritional information, as closely as I can calculate it. This is for cupcake only, not frosting. The frosting data is located with each frosting recipe. This was figured with www.NutritionData.com

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Chocolate Cupcakes
This recipe can be found here.

Gluten Free Chocolate Cupcakes with Vegan Chocolate Frosting
Makes 10 cupcakes

¼ cup coconut flour
¼ cup cocoa powder
¼ teaspoon celtic sea salt
½ teaspoon baking soda
3 eggs
¼ cup grapeseed oil
½ cup agave nectar

In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda
In a large bowl, blend together eggs, oil and agave
Blend dry ingredients into wet thoroughly
Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each
Bake at 375° for 20-22 minutes
Cool and cover with vegan "buttercream" chocolate frosting
Serve

Below is the nutritional information, as closely as I can calculate it. This is for cupcake only, not frosting. The frosting data is located with each frosting recipe. This was figured with www.NutritionData.com

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Flourless Chocolate Cupcakes
This recipe can be found here. These cupcakes have a slightly "nutty" texture that is just awesome! Very dense, very chocolatey!

1 ½ cups dark chocolate chips 73% cacao
½ cup almonds
3 eggs
¼ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
¼ teaspoon celtic sea salt

Place chocolate and almonds in a food processor
Grind until the consistency of coarse sand
Pulse in eggs, grapeseed oil and agave
Then pulse in vanilla and salt
Spoon batter into cupcake tins lined with unbleached baking cups
Bake at 350° for 12-15 minutes
Cool and frost with Vegan Chocolate Icing
Serve
 

Below is the nutritional information, as closely as I can calculate it. This is for cupcake only, not frosting. The frosting data is located with each frosting recipe. This was figured with www.NutritionData.com

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Key Lime Icing
This recipe can be found here.

1 pint heavy cream
½ cup agave nectar
¼ cup lime zest (3-4 limes)
In a large bowl, whip the cream, agave and lime zest with a hand held mixer
Whip until the cream forms soft peaks
Spread on your favorite cake or cupcakes
 

Below is the nutritional information, as closely as I can calculate it. This is for frosting only, based on about a tablespoon and a half per cupcake. The cupcake data is located with each cupcake recipe. This was figured with www.NutritionData.com

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Chocolate Frosting
This recipe can be found here.

1 cup dark chocolate chips 73% cacao (I use 78%)
½ cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch celtic sea salt

In a small saucepan over very low heat, melt chocolate and the grapeseed oil
Stir in agave, vanilla and salt
Place frosting in freezer for 15 minutes to chill and thicken (I had to do this for 20-30 minutes)
Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
Frost over cake, chocolate or vanilla cupcakes or between cookies
 

Below is the nutritional information, as closely as I can calculate it. This is for frosting only, not cupcake. The cupcake data is located with each cupcake recipe. This was figured with www.NutritionData.com and is based on using 78% chocolate.

NOTE:  Two of my girls don't care for dark chocolate, so I made a batch of this frosting using Godiva Milk Chocolate in place of the dark chocolate. It was wonderful, with a hazelnutty-flavor.

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