My kids adore cupcakes, all kids do I’m sure! So much so that when my munchkins are faced with these delectable pint size cakes they hoover at least 3 in! Wham! So i have had to devise a sneaky sneaky way to make cupcakes without all the disgusting toxins and synthetics and rather beef them up with good healthy natural ingredients. All the while I get to cackle in the background as my daughter eats pawpaw and mango or banana and peach (She refuses to eat any fruit!!!!). All because of my clever clever sneakiness.

This recipe is one I have used every year for their birthday cakes (it makes an ideal smash the cake for a 1 year old too). Good thing they can’t read yet right! So here goes..

You will need: (this makes enough for 6 cupcakes)

1-2 munchkins, to do the whisking (ideally doing this alone so you don’t have to hide the ingredients of course)

1 ripe mango

1/2 cup pawpaw

1/2 cup coconut milk

1 large egg

1 teaspoon vanilla extract or vanilla pod (my favourite)

1 cup wholewheat flour (cassava or gluten free all purpose flour, if you prefer the wheat free version)

1 teaspoon baking powder

1/4 teaspoon bicarb

1/4 teaspoon Himalayan salt.

Here’s how:

Blend the mango and pawpaw together until smooth (hide this from your children). You can also use banana and peach, or any fruit really! I find banana a really great addition. Play around with the other fruit.

Sift the flour, Himalayan salt, bicarb and baking powder into a bowl. Add the coconut milk, the egg, vanilla and then comes the sneaky sneaky, avert your munchkins attention by pointing at the sky and saying something like ‘oh look, a bat!’ when they look in that direction, swiftly pour in the fruit puree! Whisk like a mad person until it forms a lovely light orange mixture.

 this part gets messy! Let the littlies mix..FUN!

Once everything is nicely messed, I mean mixed..scoop over into a muffin tin. As a side note, I don’t like using silicone unless it is guaranteed BPA free. The reason, you’re about to cook food that will be entering your lil’ ones belly and doing so by putting this in silicone that will heat up and release chemicals into that specific food, just doesn’t make me happy! Make sure what you are using is safe. I prefer traditional muffin tins.

Bake muffins at 180 degrees for roughly ten minutes! Poke em, if they are still soggy (which is a possibility due to the fruit content) leave them in for longer until the pokey device comes out clean. AS you can see from the below pic, I use a dover stove for all my cooking. It took a while to get used to, as there is obviously no way of telling it what temperature to get to but I absolutely love it and I struggle to cook on anything else these days! #forgotten ways!

After baking, voila. Remove and allow to cool.

Now for the fun part! ICING..shmicing. 

I use three different toppings for cakes/cupcakes.

Today I used a cream cheese topping

3 tablespoons cream cheese

3 tablespoons smooth cottage cheese. (not fat free, anything fat free translates to chemical toxic storm and sugar fest.)

1 tablespoon raw honey

a raw beetroot juiced (yes, you read that right) and droplets added until you reach the colour you are after! Beetroot powder works well too! Today’s colour request was pink.

 

A creative mommy and friend duo that follow the LIVE WHOLESOME WITH DANIELA ROGERS facebook page used the same recipe and  baked a batch for their families today. They used the avo mousse topping

1 ripe avo

2tbsp honey

2 tbsp cocoa powder.

Blend till smooth. (you can add some coconut cream for a bit of extra yumminess) and voila! no one will know

(photo courtesy of the clever duo, aren’t they pretty!)

Last but not least, coconut cream topping

1 can coconut cream, please check the label, they often add bleaching agent. EW! (leave the tin in the fridge for at least 1-2 hours before you need to use it)

whisk the coconut cream until it stiffens. top the cupcakes and drizzle honey and crushed raw nuts on top. Simple and yet so tasty!

 

There you have it. My daughter wolfed down 2 in one sitting and I let her! Smug me..I win

Enjoy this Safe, versatile  and nutritious recipe!

Live wholesome