Gluten Free Chocolate Cupcakes With Rich Caramel Frosting
A healthy pregnancy eating plan doesn’t have to be boring! These delicious, gluten free chocolate cupcakes are sure to satisfy even the strongest sugar cravings.
Cupcakes are generally a sweet indulgence full of refined sugar, flour and butter with very little nutrition. They are also a common pregnancy craving.
These delicious gluten free chocolate cupcakes with fluffy caramel frosting will satisfy your sweet tooth, while providing essential nutrients for you and your baby.
Buckwheat flour is free of gluten and high in protein, fibre and B-vitamins. It’s an ancient grain that is easily digested and is known for producing a light and fluffy bake. It’s also high in manganese, which is an important mineral for forming healthy bones in your baby.
The frosting is particularly decadent and sweet, yet has no added sugar! The key ingredients are cashews (high in protein for building cells for you and your growing baby) and dates (high in fibre to help with pregnancy bloating and constipation).
Spoon into mini muffin tray or cupcake cases and bake for 8-10 minutes, until a skewer in the centre comes out clean.
Allow to cool for 5 minutes in the pan, then remove and place on a wire rack to completely cool.
To make the frosting drain and rinse dates and cashews. Place into a food processor with coconut oil and ¼ tsp vanilla. Process until smooth. Pipe frosting mixture onto cooled cupcakes. Decorate with cacao nibs or shredded coconut if desired.
Store in an airtight container. For extended storage, refrigerate frosting separately and pipe onto cupcakes just prior to serving.
This recipe makes 18 cupcakes at 155 cal /649kj per cupcake