The Yummiest (and healthiest) Cupcakes Ever


I'm so excited about the cupcakes I made today.  Yummiest little treats ever and they are sugar-free, gluten-free and dairy-free to boot.  My husband, Chris, will often have a slightly hesitant, pained and suspicious expression when I'm raving about a new healthy recipe that I've just tried for the first time.  But these cupcakes didn't last 24hrs in our house.  

I shared some with our neighbour, put a few in a pretty tin for a friend's birthday dinner tonight and as we were down to the last two Chris said "Are you sure you want to be giving those away?"  It pleases me enormously to have passed the "Chris test" on this one, so I thought I would share.  Enjoy!

Gluten-free Vanilla Cupcakes (courtesy of

½ cup coconut flour, sifted (you can find this at Lifestyles Market in the bulk section)
½ teaspoon celtic sea salt (if you don't have the celtic kind, regular sea salt works too)
¼ teaspoon baking soda
6 eggs
(I used 4 eggs, no problem)
½ cup grapeseed oil (I used Spectrum Canola Oil and it worked just fine)
½ cup agave nectar
1 tablespoon vanilla extract

1. In a medium bowl, combine coconut flour, salt and baking soda
2. In a small bowl, blend together eggs, grapeseed oil, agave and vanilla
3. Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
4. Pour batter into well oiled muffin tins - makes 12 cupcakes
5. Bake at 350° for 20 minutes
6. Cool completely
7. Top with icing

Cashew Carrot Spread / Icing (courtesy of

3 carrots, chopped
1 cup raw cashew pieces, divided
15 dried apricots, quartered
(I used the unsulphured kind, always my first choice for dried fruits)

Put carrots into a small pot and cover by 2 inches with water. Bring to a boil, reduce heat to medium-low, cover and simmer until tender, about 10 minutes. Add 3/4 cup cashews and apricots, cover and continue to simmer until carrots are very soft, 5 to 7 minutes more; reserve 1/2 cup of the cooking water, and then drain well. Transfer carrot mixture and reserved water to a food processor and purée until smooth. Chill for at least one hour, and then spread onto cupcakes.    

Note: the Whole Foods website describes this recipe to be used as a spread on crackers but I found the sweetness from the apricots to be more desert great as icing!

~ blog post by Stephanie

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