By Hannah Powling
When it comes to themed days we’re all up for the food-based one in particulars (can you blame us?). So when we heard it was Alzheimer’s Society’s Cupcake Day today, well there was no hesitating as to whether we were going to embrace this one or not!
Naturally we love a good indulge, but we rather like it when said indulgences are not TOO naughty – so here are some of our favourite healthier cupcake options. Go on, give them a go over the weekend…
RECIPES
Amelia Freer’s Carrot Cupcakes
“If I were going to eat cake, it would always be carrot cake. This is a slightly healthier twist on an old-fashioned version, made in miniature sizes so you don’t overindulge.”
INGREDIENTS
300g almond flour
½ teaspoon bicarbonate of soda
3 teaspoons ground cinnamon
3 teaspoons ground ginger
a pinch of sea salt
a pinch of vanilla powder or ½ teaspoon of vanilla extract
6 medium carrots, washed (unpeeled) and finely grated
2 medium eggs, preferably free-range or organic, whisked
300ml coconut milk (from a tin, not a carton)
1 teaspoon coconut syrup
FOR THE ICING
250g no-aroma coconut butter (not oil) – remove from the fridge 10 minutes before using
juice of 1 orange, zest of 2 oranges, with some kept aside to garnish
a pinch of vanilla powder or a teaspoon of vanilla extract
INSTRUCTIONS
1. Preheat the oven to 200°C/180°C fan/gas 6. Line a tray with 20 cupcake cases.
2. Mix the dry ingredients together in one bowl. Mix the carrots, eggs and coconut milk together in another. Combine the wet and dry mixtures and spoon into the cases – you can fill them to the top, as these cakes don’t rise very much.
3. Cook for 30 minutes, until they are golden and a skewer comes out clean when inserted into the middle. Then leave to cool.
4. To make the icing, whisk all the ingredients together until smooth, reserving a little of the zest to sprinkle over the top. Spread on top of each cooled cake with a knife. Put into the fridge for 10 minutes for the icing to firm up, then serve.
“For more baking tips, visit the BBC Good Food Show Summer this weekend”
Our Four Forks Double Choc Cupcakes
“These double chocolate cupcakes get their sweetness from dates, which are rich in dietary fiber and easily digested. They also contain potassium, a mineral important for energy metabolism, as well as magnesium, the “anti-stress” mineral. Unsweetened baking chocolate gives you all of the benefits of cocoa powder without any extra sugar.”
INGREDIENTS
3 ounces unsweetened baking chocolate, chopped
1¼ cup non-dairy milk (I used easy semi-homemade coconut milk)
¾ cup unsweetened applesauce
⅔ cup pitted dates (soaked at least 4 hours)
2 teaspoons ground coffee
2 teaspoons pure vanilla extract
1½ cup gluten-free flour (I used oat flour)
3 tablespoons unsweetened cocoa powder
2½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
FOR THE FROSTING
½ cup cocoa power
¼ cup coconut oil (room temperature)
3 tablespoons liquid sweetener (I used maple syrup)
2 tablespoons non-dairy milk (I used easy semi-homemade coconut milk)
½ teaspoon pure vanilla extract
¼ teaspoon sea salt
2 tablespoons dried coconut (I used unsweetened)
4 tablespoons sweet potato caramel
INSTRUCTIONS
1. Preheat the oven to 350 degrees F.
2. In a high speed blender, combine non-dairy milk, applesauce, dates, coffee grinds and vanilla and blend until very smooth.
3. In a bowl, mix together flour, cocoa powder, baking powder, baking soda and salt.
4. Melt the unsweetened baking chocolate in a double broiler or in the microwave.
5. Pour the date mixture into the dry ingredients and stir until just combined.
6. Stir in melted chocolate, being careful not to over mix.
7. Pour mixture evenly into cupcake pan (I made 10 instead of 12).
8. Bake until a toothpick inserted into the center comes out clean, 20-30 minutes. Allow to cool before frosting.
9. For the frosting, mix all ingredients in a bowl until smooth.
Ambitious Kitchen’s Skinny Banana Choc Chip Muffins
“These banana muffins are healthy and lightened up from the traditional muffin which can have over 300 calories and be loaded with sugar and fat. I’ve found in my baking experiments that making healthy baked goods isn’t that difficult; it just takes a little practice…”
INGREDIENTS
1 1/2 cups whole wheat pastry flour or white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
3 bananas
1/4 cup honey
1 tablespoon vanilla
1 tablespoon olive or coconut oil
1 egg
1/2 cup non fat plain greek yogurt
1 tablespoon unsweetened almond milk
1/2 cup chocolate chips
INSTRUCTIONS
1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda and salt.
2. Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
3. Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.
ORDER
If you’re not one to cook up a storm in the kitchen – take a look at this lovely cakes company – Heart of Cake.
They are a little baking company based in Stoke Newington, and their incredible cake offering is totally vegan and gluten-free on request. Using only the best ingredients, their cakes are fresh and scrumptious, and made with love. What more could you want?
To contact Heart Of Cake London visit their website for more information
–