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Hello everyone! Did you all have a fantastic week? Can you believe it is Friday already?!
And you know what Friday means…..Cupcakes!
Well, it doesn’t actually mean cupcakes, but who doesn’t like a good baking day to relieve any stress built up from the week? These are the cupcakes I tempted you with last week.
Chocolate Cupcakes with Peanut Butter Frosting
~These cupcakes are based off of my Grain-Free Fudge Brownie Recipe. Gluten-free (grain-free), dairy-free, soy-free, and, of course, sugar-free!
- 3/4 cup coconut flour***
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 2 eggs
- 5 dates
- 1/2 tsp vanilla
- 1 cup milk or milk-substitute (I used coconut milk)
- 1 tsp apple cider vinegar
***If you don’t eat grains or you cannot find coconut flour, oat flour can be substituted. To make oat flour, grind oats in a food processor or blender until flour-like.
Preheat oven to 375*. In a bowl, whisk the vinegar and milk together. Let sit for 5 minutes. In the meantime, mix together dry ingredients.
Blend the dates into a paste in a strong blender or food processor. Add the milk and eggs into the blender and blend until smooth. You may either mix the dry into the wet by hand or blend until smooth.
Lightly grease your muffin tin or line with paper, and pour the batter into each muffin space 3/4 full. Bake for 15 minutes or until a toothpick comes out clean. Let cool on rack.
Peanut Butter Frosting
~This frosting is very simple and smooth. If you like it sweet, add the date. Personally, I like the peanut butter frosting to be more rich and savory, so I omit the date.
- 1/2 cup smooth peanut butter
- 1/4 cup milk substitute
- optional: 1 date ground into paste
Either mix the frosting by hand, or place all ingredients in a blender and blend until smooth.
Pipe the Peanut Butter Frosting onto the Chocolate Cupcakes in any way you wish. I didn’t have any fancy tips, so I simply placed my frosting in a ziplock bag and cut a hole in it. Then, I topped it with shaved, unsweetened chocolate and placed a peanut half on top.
- Chocolate: Click HERE for a post I did about all the benefits of chocolate.
- Peanuts: These legumes are full of protein with 7g per ounce. They also have a great monounsaturated fat content that helps your heart and brain. Peanut is a good source of Coenzyme Q10 which protects the heart during the period of lack of oxygen example high altitudes and clogged arteries. It also has a high antioxidant and high niacin content that helps in the recovery of cell damage and provides protection against Alzheimer’s disease and age-related cognitive problem.
Thought-provoking, mind-prodding question of the day:
If you celebrate lent, did you give up anything?
I’m not Catholic, but I do think it is a great idea to give up something that you love. I usually don’t give up anything, but I decided to give up something this year…..Peanuts! You heard right. This Peanut-Loving girl can’t have any peanuts or peanut butter for the next 40 days. These cupcake pictures are leaving me in agony…
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