Black Bottom Cupcakes

A few Fridays ago, the Foods and Fashion teacher at my school made some black bottom cheesecake cupcakes for our get-together after school.  Of course I sat there wanting to try one, but knew the amount of sugar and white flour used would not sit well with my digestive system.  I asked her to see the recipe and knew I could make a gluten free version that would be equally delicious.  I know I am biased because I didn't actually taste her cupcakes, but for the sake of myself and anyone who tries these, I am sure you will be happy with the results. 

Gluten Free Black Bottom Cupcakes

Cream Cheese Topping

1/2 cup goat cheese
1/2 cup organic cream cheese
1 egg (whisked)
3 Tbsp. honey
1 Tbsp. vanilla

Blend the above ingredients together in a small bowl and set aside. *1 cup of cream cheese can be used if you do not like goat cheese.

Preheat oven to 350'C. Line one and a half muffin tins with parchment paper liners (18 total). 

Chocolate Batter (black bottom)

3 cups almond flour
1/4 cup cocoa powder
3/4 tsp baking soda
3/4 tsp salt
1/2 cup unpasteurized honey
1/2 apple sauce
3 large eggs
1 tbsp vanilla
1/2 dark chocolate chips

Combine/shift the dry ingredients (first four ingredients) in a large bowl.  Whisk the honey, apple sauce, eggs and vanilla in a small mixing bowl.  Pour the wet ingredients into the large bowl with the dry ingredients.  Using a hand mixer, mix the cake batter for about 1-2 minutes until thoroughly mixed.  Fold in chocolate chips. 

Place a large tablespoon of chocolate batter into the lined muffin tins.  Place two cherries (or a teaspoon of fruit only jam) into the middle of the batter.  Push down slightly to create a hole.  Spoon 1 teaspoon of the Cream Cheese topping on the top. 

Bake for 20-25 minutes until a toothpick inserted in the middle comes out dry. Let cool completely before serving.

Birthday Cupcakes - Best Saved for Special Occasions

I made chocolate coconut flour cupcakes with Cheryl yesterday and we decorated them to look like Angry Birds.  We did this for her four year old son, who was thrilled with the results.  He was our little helper yesterday when we were decorating.  What a great opportunity for him to get involved, help his mom and I, and to create his very own cupcakes that would be served to his friends today.  This is what I loved about the whole experience -  he knows that if he wants cupcakes, he can actually make them!  This is exactly what my mom taught me.  Yes, it is easier to go to the store and buy a cake or cupcakes, but that takes all the fun and learning out of it.  For me, baking is my fun and sharing that with Cheryl and B was a great experience.

Now, the problem is that baking usually equals sugar.  Whether it's agave nectar or honey or any other sweetener, it all boils down to having very little nutritional value for us.  The lesson: sugary treats have to be saved for special occasions.  If you plan on trying Elana's chocolate coconut flour cupcake recipe, chocolate cupcakes, trust that the cupcake will be enough of a treat for you.  If you eat too many of these cupcakes with the icing and the decorations, you risk turning into quite an angry bird. And trust me, nobody likes an angry bird!