Once in a while, a celebration calls for a treat. If you are like us and look for a more healthful dessert, try this treasure of a recipe! It creates a moist, rich, and fluffy cake, with a heavenly frosting. Maple syrup with all its goodness (minerals, antioxidants, much lower on the glycemic index) replaces refined sugar. Wheat (which can lead to gut problems) is replaced by Almond flour. Applesauce and bananas add moisture and fiber. Sea salt (instead of table salt) adds trace minerals. All in all a healthier alternative to this classic sweet treat.
Ingredients
Cupcakes
- 3/4 cup cocoa powder
- 3/4 cup almond flour
- 2/3 cup maple syrup
- 1/2 cup applesauce
- 1 medium sized banana, mashed
- 1/2 cup butter
- 3 large eggs
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Frosting
- 1 cup unsweetened chocolate.
- 3/4 cup honey
- 1/4 cup whipping cream
- 1/4 cup butter
Variation: Replace the whipping cream with full fat canned coconut milk, and the butter with coconut oil for a more cooling treat in hot weather.
Directions
- Preheat oven to 350° F. Line a muffin pan with parchment paper liners.
- Combine all ingredients for cupcakes in a blender. Blend until smooth.
- Fill each muffin pan 3/4 way full.
- Bake small cupcakes for 20-25 minutes, larger ones for about 30 minutes. They are finished when an inserted knife comes out clean.
- Melt the chocolate chips in a double boiler. Add the other ingredients and whisk until smooth. Put frosting into the fridge for about 15 minutes until cool.
- Whip the frosting until it reaches a fluffy, spreadable consistency.
- Frost cupcakes and decorate to your liking.