First things first: I am still working on the perfect sugar-free gluten-free chocolate chip cookie recipe. I tested a fourth batch today, but it was a bit crumbly. The flavor is spot on, though. They’ve come a long way from the hockey pucks I was making when I first started this journey a year ago. Re-creating processed foods out of all natural ingredients takes some trial and error, but it is so worth it when you get it right. For me, anyway. Sticking to a whole foods plan can get monotonous if you don’t mix things up! Interestingly enough, I eat pretty much the same thing every day except when a specific craving hits me. I think we all have a routine that we stick to, food-wise. My biology professor said we do 99% of our actions without thinking. That other one percent of the time I spend in my kitchen, with a full sink of dirty dishes as evidence!
Do you remember creamsicles? They’re still around, and they even make ’em sugar-free for us health-conscious folk. Unfortunately, the pre-packaged treats are laden with sugar alcohols (the scary kind with unpleasant side effects) and artificial sweeteners, so I stick to one mini creamsicle a couple times a week. They make up the only Splenda intake in my diet, so I think my brain is safe from whatever as yet unknown side effects the sucralose molecule is inflicting on us. We are all human guinea pigs with this stuff!
Back to creamsicles. The pairing of vanilla and orange is so fragrant and complementary, with the tang of the citrus balancing out the cloying sweetness that vanilla can impart. These moist, dense cupcakes showcase the full spectrum of the fruit’s bright flavor, containing one whole orange pureed in the batter. The health benefits of oranges are concentrated in the peel, which contain prebiotic oligosaccharides which promote intestinal health. With 13 grams effective carbs per orange, you can eat 1/2 at a time as a healthy snack. Furthermore, the flavonoids have been shown to lower high blood pressure and cholesterol. Psh, like you need more reasons to try these cupcakes.
Top the cream cheese frosting with fruit puree to imitate the old-fashioned ice cream bar, or just drop a dollop on top with some zest.
Healthy Creamsicle Cupcakes
adapted from this recipe by Martha Rose Shulman
Makes 20 cupcakes
Ingredients:
1 1/2 cups almond meal, ground fine
6 eggs
Sweetener, to taste
For ALL NATURAL sugar-free sweetening, use both of the following:
-1 cup erythritol or xylitol
-1/4 teaspoon pure stevia extract
4 teaspoons pure vanilla extract
2 medium thin-skinned organic oranges (yielding 1 1/4 cups fruit puree)
1 1/2 teaspoons aluminum-free baking powder
1/4 teaspoon sea salt
Preparation:
Wash oranges well and boil for 20 minutes in a microwave safe dish with a cover until fork tender. Wait until oranges are cooled, then slice them (but do NOT peel them) into sections and remove seeds. Puree in food processor until smooth. Measure out 1 and 1/4 cups of the puree and reserve the rest for a glaze to go with the cream cheese icing.
Preheat oven to 350 degrees fahrenheit.
Beat eggs and sugar substitute until batter is thick and golden. Beat in vanilla extract. Stir in fruit puree, almond meal, baking powder, and sea salt. Pour into buttered silicone muffin cups, paper tins (filled at least 3/4 way full), or a bundt pan and bake for 40 minutes or until slightly browned. Do NOT overbake. Test with a toothpick for doneness. Place in tupperware container with a lid when the cupcakes are lukewarm to the touch.
~2.5 grams net carbs per cupcake!
Orange Glaze
Ingredients:
reserved orange puree
lemon juice
sweeteners, to taste
-powdered erythritol
-stevia
Preparation:
Stir lemon juice into orange puree until soupy. Add sweeteners to taste. Spread or drizzle on top of cream cheese icing.
And now for the best part. I had to swat my friend’s finger out of the bowl numerous times (but I let her lick the spatula). 🙂
Healthy Cream Cheese Frosting
Makes more than enough cream cheese for twelve cupcakes
Ingredients:
8 oz cream cheese
5 tablespoons organic unsalted butter
sweetener, to taste
For ALL NATURAL sugar-free sweetening, use both of the following:
-1 or 2 tablespoons powdered erythritol or xylitol
-stevia, to taste
1 teaspoon vanilla extract
Preparation:
Bring butter to room temperature by leaving out on the counter for 20 minutes or nuking for 10 seconds. Beat butter, cream cheese, and vanilla extract together until Smooth. Add sweeteners to taste. Spread on cooled cupcakes or cover with plastic wrap and refrigerate for later use. Just bring to room temperature and beat until creamy before use.
My batch made fresh this morning is mysteriously almost gone!
