My little angel just turned one and I wanted her to enjoy her first cupcake on her birthday. As crazy as I am about health, there are some things that are just fun. And watching your one-year-old try cake for the first time is one of them. However, I can’t help myself but to try to make her first cupcake somewhat healthy. I have not introduced sugar into her diet (other than what is natural in foods like fruit) and she has not been introduced to refined white flour. Even though I knew there was no way around the sugar, I did I come across a recipe online that I could modify to cut out as much of the junk as possible and still be fun for her to eat.
|Carrot Cupcakes for my Baby’s First Birthday!|
The recipe I found is for a carrot cake. Perfect! I can sneak a vegetable in there. The recipe is from To Your Health Sprouted Flour Company. For the original recipe click here. If you are not familiar with sprouted flour I suggest you read my blog about bread. Sprouted flour is superior to whole wheat for a number of reasons and sprouted flour bread is what we eat at home. Imagine my delight to have found a cake recipe that uses sprouted flour instead of white or whole wheat flour.
A Couple of Notes About my Changes to the Original Recipe
I decreased the amount of sugar than the original by half and the cupcakes still came out pretty darn good. The original also called for maple sugar. Honestly, I had never heard of it (and probably better for you) but I had to use what I had on hand which was organic pure cane sugar. For the frosting, I wanted to add a little color just to make it fun so I used annatto (also known as achiote) as food coloring to get the orange color. Artificial dyes are so bad for you that I am moving away from using them in my baking and switching to natural dyes. If you have any suggestions on how to improve this recipe, please leave a note below!
Carrot Cupcakes Recipe
- 4 pastured or organic eggs
- 1 cups organic pure cane sugar (or your choice)
- 1 cup coconut oil, melted
- 2 cups sprouted wheat flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1⁄2 teaspoon aluminum-free baking powder
- 2 teaspoons ground cinnamon
- 2 cups organic carrots, grated
Line a cupcake pan with cupcake liners. (I sprayed the liners with olive oil to keep them from sticking). Beat eggs until fluffy; add sugar gradually. Pour oil into sugar mixture slowly; beat well. Sift dry ingredients together. Add to batter in 3 additions; beat well after each. Fold in carrots. Pour into the cupcake liners. Bake at 350 degrees for 25-30 minutes. Let cool 5 minutes and turn out onto a cooling rack. Let cool completely and ice.
|Same recipe, but also used turmeric for the yellow icing and an organic “oreo” as the center of the flower. Sunflower idea came from the book Hello, Cupcake by Karen Tack & Alan Richardson.|
To prepare the icing:
- 1 8-oz. package organic cream cheese
- 5 tablespoons butter, softened
- 1/3 cup organic confectioners sugar
- 1 teaspoon vanilla
- annatto for food coloring
Using an electric mixer beat the cream cheese and butter together until light and creamy. Add the vanilla and blend. Add the sugar slowly to blend, and then mix on high until the sugar has dissolved and the frosting is light and smooth. Divide frosting in half. Add annatto to one half until you reached your desired color. Decorate with the white and orange frosting.
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