I debated whether or not to have these cupcakes as a dessert on the blog or a breakfast muffin. When I first made these muffins, I was so hungry that I ate one immediately when it came out of the oven – pre frosting. It was AMAZING and tasted like I was eating a fancy blueberry muffin for breakfast with the amazing blueberry glaze that is stuffed in the center of each cupcake to give you a little added surprise with each bite. YUM! But since I am a true dessert junkie, I decided they would be even better as a dessert, so I topped each cupcake with a whipped blueberry frosting to make them the perfect little treat for a healthier style cupcake for you and your loved ones to enjoy!
I knew I was in love with these cuties when I made them for the first time and they were gone in about 2 days and I still wasn’t sick of them yet and wanted to make another batch. Whenever I need round two of something, I know it’s a keeper. To make them even better they are super healthy! Yup, no joke! Made from almond flour, tapioca flour, natural almond butter, almond milk, applesauce, and only a little coconut sugar, these cupcakes are made from whole, rich ingredients, and zero crap!
I’ve always been health conscious, but I didn’t begin to really develop the healthy relationship I have with food now until about four years ago. I used to limit myself a lot. Always on some type of diet, trying to cut out every carb and dessert. I’d count calories, overthink everything, keep a food journal, punish myself with exercise, critique myself in the mirror – it was awful to be honest. There is no worse feeling than having a bad relationship with food and feeling like it controls you. I was desperate for years to get myself out of that situation, but it’s easier said than done. I’m not sure when it clicked for me, but eliminating those thoughts and freeing myself from that trapped feeling around food is one of the best things that ever happened to me. It all started because I began to really educate myself on ingredients and how they were affecting me and how they can benefit you and help you feel better to live a stable, healthy lifestyle. Back then, I never thought in a million years that I could eat a cupcake and not think twice about it and also not feel like total crap after. But the word “cupcake” doesn’t make it a bad food – the ingredients in that cupcake is what determines that. I’m sure you’ve noticed that when you eat treats filled with artificial ingredients and loaded with added sugar you tend to feel sluggish, tired, probably have a stomachache. That’s because the ingredients are empty and have no nutritious value. That’s not to say do not ever eat a cupcake because I do NOT believe in that either. BALANCE. Never limit yourself. But I feel it is beneficial to have a better understanding of what you are fueling your body with because it also fuels your mind, which fuels your day.
Ok, enough talk about me and my food journey for now…my only point in that was one, for you to get to know me a little better, and two, for you to be amazed at this healthy cupcake!!! These blueberry almond cupcakes are truly the REAL deal. Stuffed with my amazing homemade berry jam (same recipe from my very berry bars – only with blueberries) and topped with a whipped blueberry vanilla frosting, these cupcakes are paleo, gluten free, peanut free, dairy free, guilt free, and YOU are going to LOVE them!! If blueberries aren’t your thing, you can sub raspberries, blackberries, strawberries, whichever you prefer! I like to alternate between blueberry and raspberry because I can’t pick a favorite!! Happy Baking!! Are you full yet?!
What You’ll Need for Cupcakes:
1 ¾ cup almond flour
¼ cup tapioca flour
1 tsp. baking powder
½ cup coconut sugar
2 eggs
¼ cup almond butter
½ tsp. almond extract
½ cup unsweetened almond milk
¼ cup unsweetened apple sauce
What You’ll Need for Filling:
½ cup fresh organic blueberries
3 tbsp. pure maple syrup
¼ fresh squeezed lemon
3 tbsp. water
1 tbsp. arrowroot powder + 1 tbsp. water (mixed together)
What You’ll Need for Frosting:
1 container of Simple Mills Vanilla Frosting
2 tbsp. blueberry filling
1-2 tbsp. unsweetened almond milk
Directions:
In a small saucepan, bring all the ingredients for the blueberry filling (minus the arrowroot powder + 1 tbsp. of water) to a boil. Reduce heat to low and let simmer for about 3 minutes, stirring frequently.
Meanwhile, in a small bowl combine the 1 tbsp. arrowroot powder + 1 tbsp. water. Mix well until a liquid forms. Add mixture to the saucepan and let simmer for another 3 minutes, stirring frequently. You will notice the sauce start to thicken – that’s good. Once thickened, set aside in a small bowl.
Preheat oven to 350 degrees and line your cupcake tray. In a large bowl, combine almond flour, tapioca flour, and baking powder. Mix well.
In a medium bowl, whisk together coconut sugar, eggs, almond butter, almond extract, almond milk, and applesauce, until fully combined.
Next, pour your wet ingredients into your dry ingredients and stir well until a batter forms. Fill each cupcake liner halfway. Using a measuring teaspoon, place 1 tsp. of blueberry sauce in the center of each cupcake. (This should leave you with a little extra sauce for your frosting.) Then pour the remaining batter on top of each cupcake to cover the sauce and fill the liner about ¾ of the way. Bake for 18 minutes. Make sure to let the cupcakes cool for at least 30 minutes before frosting.
Meanwhile, in a medium-large bowl, combine Simple Mills frosting, remaining blueberry sauce, and 1 tbsp. of almond milk. Using a handheld mixer, mix the ingredients together until creamy and smooth. If the consistency is still too thick, add another tbsp of almond milk and whip again. Frost your cupcakes and ENJOY! NOTE: If you want to get the same thick frosting look that I have on these cupcakes it is SUPER simple! All you do is take a plastic sandwich bag and cut a small hole into one of the corners. Fill the bag with your frosting and frost the cupcakes in a circular motion. BOOM – pic worthy! Have fun!!
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