snippets of my life


Easter Cupcake

Growing up, Easter was never a big holiday. I don't think I've ever been on an Easter Egg Hunt. The only Easter-ish celebration that I can remember is back when I was in kindergarten, and we had to color our eggs. Real hard-boiled eggs. I remember de-shelling the eggs, and my mom freaked looking at the color bleeding into the eggs.

This year, Kyle and I were invited to an Easter Egg Hunt by one of our friends, because Easter is her favorite holiday. So I figured, why not make some Easter treats? :)

Cupcakes are always fun! And quite easy to make. So I decided to make some healthy cupcakes, with a little treat on the top. They are refined sugar free, refined flour free, dairy free, and super moist! Plus, how cute are they!? :D

makes 12

For the cupcakes
1 cup oat flour
1/4 cup almond meal
1/2 cup unsweetened cacao powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup unsweetened applesauce
1/2 cup coconut sugar
2 tablespoons pure maple syrup
3/4 cup unsweetened vanilla almond milk
1 teaspoon apple cider vinegar
2 teaspoons vanilla extract
1/4 cup avocado oil

For the frosting
20 soft medjool dates
1/4 cup cacao powder
1/4 cup brown rice syrup (or maple, agave, etc.)
1/4 cup water (or non-dairy milk)
2 tsp pure vanilla extract
A pinch of salt

2 bars of your favorite dark chocolate
2 cups shredded wheat cereal
Mini eggs

  1. Preheat the oven to 350°F. Line a muffin pan for 12 cupcakes. Set aside.
  2. In a large bowl, sift together the dry ingredients (oat flour, almond meal, cacao powder, salt, baking powder, baking soda). Set aside.
  3. Stir together the almond milk and the apple cider vinegar and let it sit for a few minutes to curdle. Add it to a blender the apple sauce, coconut sugar, rice malt syrup, and vanilla extract. Blend on high until smooth.
  4. Pour the liquid into the dry ingredients then add the avocado oil. Using a spatula, fold the batter until well combined, making sure there aren't any lumps. Using a disher or a small measuring cup, fill each one about 3/4 full.
  5. Bake for about 30 - 35 minutes, or toothpick comes out clear when tested. Let cool
  6. Meanwhile, make the chocolate nests. Line another muffin pan. Set aside.
  7. In a bain marie or a double broiler, melt the chocolates. Once chocolate is all melted, remove from heat.
  8. Using your hands, shred the shredded wheat cereal into the melted chocolate. Stir until all the shredded wheat is covered in chocolate.
  9. Scoop about a tablespoon of the shredded wheat mixture onto the lined pan. Place your mini eggs, and pop the pan into the freezer.
  10. Now make your frosting. Blend everything in a blender.
  11. Assemble the cupcakes. Place a dollop of frosting on the cooled cupcake, then top it with the nested eggs. And voila! :)