Wormy Green Cupcakes
This is still one of my all-time favorite recipes when I was still using blanched almonds and shredded coconut (before the flours became readily available). Shredded zucchini makes a 'wormy' frosting and the flavor of these cupcakes is truly out-of-this-world yummy! You'd never know the green color comes from fresh baby spinach blended in!
You'll get this recipe along with lots of other cupcake/cake and frosting recipes in my Sweet Secrets ebook or paperback but I'm posting this now so you'll have it for your Halloween fun.
This recipe requires a food processor however, the book tells how to replace the whole foods with almond and coconut flour as well.
Makes 12 Cupcakes
1 ¼ C Blanched, Slivered Almonds 1 ¼ C Unsweetened, Coconut Flakes 1/2 C Erythritol 1/3 t Stevia or pure Monk Fruit 1 C Chopped Yellow Sweet Potato 2 C Packed Baby Spinach 3 LG Eggs 2 t Lemon Juice 1 t Lemon Zest 1 t Vanilla Extract 1 t Almond Extract 1/2 t Sea Salt 1 T Egg White Powder (optional- for extra fluff) 2 T Coconut Flour 2 t Baking Powder
Position your oven rack to lower portion of oven. Preheat the oven to 375 degrees. Line Muffin Pan with 12 Cupcake Paper Liners and set aside. In your Food Processor fitted with the S Blade, add the Almonds, Coconut Flakes and Sweetener. Process for 2 or 3 minutes until it’s powdery. Add the Sweet Potato, Spinach, Extracts, Lemon Juice and Salt and continue to process another minute until smooth and well blended. Add the Eggs and process into a smooth batter. Combine the Egg White Powder and Coconut Flour with the Baking Powder and add while the machine is running. Blend for a minute then let the batter set another minute. Open the lid and check the Batter. It should be the consistency of very thick pancake batter. If too thin, add another tablespoon of Coconut flour and blend again. Using an Ice Cream Scoop, fill the Cupcake Liners about 3/4 full. Bake at 375 degrees for 12 minutes, reduce the temperature to 325 degrees and continue baking until a toothpick inserted comes out clean, about 25 minutes. Cover with Aluminum Foil if they begin to brown. Cool in pans for 15 minutes, remove to finish cooling on a rack or paper towels to prevent any sogginess.
‘SPOOKY’ AVOCADO CREAM FROSTING
1 Sm ‘just ripe’ Avocado (about 1/2 C) 1/2 C Soft Butter 1 Sm Handful Baby Spinach (about 1/4 C packed) 2/3 C Powdered Erythritol 2 t Lemon Juice 2 t Vanilla Extract 1/2 t Sea Salt 1/8 t Guar Gum (optional) Stevia drops to taste Blend in your Food Processor until smooth.
Stir in 1/4 cup grated Zucchini if desired for 'worms')