I was in a celebratory kind of mood after class today, so I whipped up something indulgent for Independence Day!
It’s funny how much your taste buds change after giving up processed food. After taste-testing the fruit puree for this dish, I had to gulp down my sparkling water because of the sweet taste coating my tongue. Even natural sugars are sometimes too intense for this steak salad lovin’ palate. Methinks this is a good thing, if considerably less exciting in how it limits my exploration of the bounty that processed food companies have to offer. No cute snacks to nosh on, exempting what I cook up myself, which basically entails cheese sticks and zucchini slices with salsa. Too lazy to put effort into snack food. It’s hard enough finding time to makeover the good stuff, the piece de resistance of the meal, the apex of the dining experience… dessert!
Bring these festive sugar- and gluten-free chocolate cupcakes to your fourth of July picnic, and be good to your friends and family. Or just save yourself the expense (Let’s be real–the weird natural ingredients add up!) and partake in one of these rich, dark chocolate treats before you’re surrounded by Ruffle chips, baked beans, and American flag sheet cake. One you’ve had your sweet fix, you can thoroughly enjoy your bunless burger and first and foremost, the good company. That’s what living well is all about, huh? It’s not having to worry about feeling uncomfortable from what simply fuels our bodies.
Fudgey Firework Cupcakes
adapted from this recipe by Linda Sue
Yields 16 cupcakes
1/2 cup organic butter
4 oz cream cheese
1 cup sweetener equivalent
For ALL NATURAL sugar-free sweetening, use all three of the following:
-1/2 cup erythritol or xylitol
-1/4-1/2 teaspoon pure stevia extract
5 organic eggs
2 teaspoons pure vanilla extract
1 and 1/2 cups plus two tablespoons nut meal (almond, pecan, etc.)
1 teaspoon aluminum-free baking powder
Pinch of sea salt
1/2 teaspoon xanthan or guar gum (optional, to reduce crumbliness)
1/2 cup cocoa powder, sifted
4 squares 85% cacao chocolate (Ghirardelli Midnight Reverie is my new favorite)
Preheat oven to 350 degrees.
Soften butter and cream cheese in the microwave in 10 second intervals. Cream butter and cream cheese along with sweeteners until light and fluffy. Add vanilla and beat to incorporate. Add eggs one at a time, beating continuously. Stir together nut flour, baking powder, sea salt, gum, and cocoa powder. Add dry ingredients to wet ingredients in 2 steps, incorporating thoroughly after each time. Finally, beat in melted chocolate (use microwave and 15 second intervals). Grease muffin tins or silicone cups with non-hydrogenated palm oil shortening or butter. Mound batter just up to the tops of the tins, because it will rise and settle back down to the original level. Bake for 20 minutes, and remove cupcakes from the pan in their liners as soon as they are cool enough to handle. Let cupcakes cool individually on a wire rack for 20 minutes and store in an airtight container just as the cupcakes are lukewarm to the touch. You want to keep them moist, as erythritol doesn’t hold water in the baked good like sugar does. If you refrigerate the cupcakes, warm ’em up in the microwave for 10 seconds or so to get them soft again. Best consumed fresh, like anything made with all natural ingredients!
~I used pecan meal because it’s more reasonably priced, but almond meal or any other finely ground nut would work just as well.
~Use Hershey’s Special Dark cocoa to give your cupcakes that super chocolatey taste you remember from when you were a kid!
~Use 1/2 teaspoon stevia if you want them to be as sweet as traditional chocolate cupcakes. I don’t like anything that sweet any more and use 1/4 teaspoon stevia.
~Remember to look for SUGAR-FREE vanilla extract! Many products have added sugar.
I used my Healthy Cream Cheese Frosting recipe with pure raspberry and blueberry puree. You might add some organic blue food coloring to the blueberry puree to make the color scheme truly patriotic! If you have extra puree, save it to flavor some Almost Instant Ice Cream or sweeten your morning cup of Fage yogurt.
Makes lots of puree!
1/2 cup fresh or frozen organic raspberries or blueberries
stevia, to taste
Pinch of xanthan or guar gum (optional)
Microwave berries until soft and heated through. Blend until liquified. Add a pinch of veggie gum and stir well. Let puree rest for a few minutes to let it thicken. Spoon into a ziptop bag and snip a tiny piece off one of the corners. Pipe puree onto cupcakes.