And the best part is that these are gluten-free and if you skip the frosting - dairy free too! Who says that cupcakes can't be guilt-free?
Ingredients (makes about 12 cupcakes):
- 1 cup chickpeas flour
- 1/2 cup coconut flour (or shredded coconut)
- 1/2 cup rose hip flour (I believe you can substitute for almond flour)
- 1/2 cup melted coconut butter
- 1/2 cup raw cashew nuts
- 2 ripe bananas
- 1 egg
- 100g berry jam
- 1 tsp baking soda
- 1/2 tsp sea salt
- vanilla extract
- 200g cream cheese (I used one pack of Philadelphia cream cheese)
- 4 tbsp coconut cream (that has been hardened in the fridge overnight)
- 100g berry jam
Mix all ingredients in a food processor. Do not try the batter - it will taste disgusting because of the raw chickpeas! But it will change taste when baked. I am speaking from experience, haha.
Pour in cupcake form (with cupcake liners) and bake in an oven heated at 200°C. Check if cupcakes are ready by poking with a toothpick - if it comes out relatively clean - they are ready to be taken out of the oven.
Set aside and wait for them to completely cool before adding the frosting.
For the frosting:
Mix all ingredients in a bowl. Put in the fridge until the mix hardens a bit and then spread on each cupcake. Keep in mind that coconut cream melts easily, so I would suggest adding the frosting right before serving.
I hope you enjoy this easy, healthy-ish recipe and please, let me know if you make it! xo
p.s. The beautiful mug with hand-painted flowers I got from Raklata at Etsy Craft Party a couple of weeks ago. Not only is it one of a kind, but it's also made by a really sweet lady. You can find her work here.
(Photos: Iva Yaneva for Iva Y)