For this week’s Guest Blog Post, we are pleased to welcome Abby from Yes to Yummy! We are so impressed by this teen’s commitment to health. She writes about her journey with honesty and personality, and her recipes are easy to follow and delicious. We are excited to watch Abby, and her blog, grow!
I love making cupcakes: they’re tasty, beautiful, and so much fun to assemble! Surprisingly, these little bites of deliciousness are actually very easy to make gluten-free: no one would ever guess they have no flour, butter, or refined sugar. Hinted with notes of autumn spices and the perfect amount of sweetness, these cupcakes are sure to please both adults and children. You’ll be sure to impress anyone this fall with these healthy treats!
- 4 eggs
- 1/3 cup of maple syrup
- 1 cup of pumpkin puree (preferably fresh)
- 1/2 cup of full-fat coconut milk
- 1 tablespoon of vanilla extract
- 1 tablespoon of apple cider vinegar
- 1/4 cup of coconut oil, melted
- 1/2 cup of coconut flour
- 2 tablespoons of tapioca flour
- 2 tablespoons of pumpkin pie spice
- 1 teaspoon of baking soda
- A generous pinch of salt
- 3/4 cup of palm shortening
- 1/2 cup of pumpkin puree (preferably fresh)
- 1/3 cup of maple syrup
- 1 tablespoon of pumpkin pie spice
- 3 tablespoons of arrowroot powder
- 1 tablespoon of coconut flour
- A generous pinch of salt
- 1 cup of coconut sugar
- 1/2 cup of water
- 2 tablespoons of ghee or butter (optional)
- Preheat the oven to 350 degrees and line a muffin tin with liners. You can use festive Halloween ones for some added flair, but I like using parchment liners because they don't stick to the cupcakes and are good for the environment.
- In the bowl of a stand mixer (or by hand, if you're feeling really ambitious), beat the eggs on medium-high until light and fluffy, about 3-4 minutes. They should be pale yellow in color and have small bubbles forming at the top.
- Turn the speed down to low and slowly mix in the maple syrup, pumpkin puree, full-fat coconut milk, vanilla extract, and apple cider vinegar. Mix for a minute or two longer, then slowly drizzle in the coconut oil and mix until everything is fully combined.
- In a separate bowl, sift together the coconut flour, tapioca flour, pumpkin pie spice, baking soda, and salt, then stir just to combine. With the mixer on low, mix in half of the dry-ingredients, then the other, and mix until just combined. You don't want to over-mix!
- Using two large spoons, scoop the batter into the muffin liners, filling them each up about 3/4 of the way. I made 8 cupcakes, but you might wind up with 9, 10, or even 11 depending on how big your eggs were and how much everything was mixed.
- Bake until golden brown on top and a toothpick comes out clean in the center, about 30 to 35 minutes. For the best texture, bake a little on the longer side to give coconut flour cupcakes more of a "crumb" feel.
- Let cool in the muffin tin for 15 to 20 minutes, then transfer to a cooling rack to come to room temperature.
- In the bowl of a stand mixer, beat together the palm shortening, pumpkin puree, maple syrup, pumpkin pie spice, arrowroot powder, coconut flour, and salt together on high speed until light, fluffy, and doubled in volume, about 5 minutes.
- Scoop into a large plastic bag or a pastry bag, snip off just 1/4-inch of a corner or the tip, and set aside until ready to frost.
- In a small saucepan, combine the coconut sugar and water over low heat, stirring constantly to completely dissolve the sugar.
- Bring to a boil and cook until dark brown and reduced by about half, about 10 minutes.
- Remove from the heat and stir in the ghee or butter, if you'd like.
- Applying gentle pressure, squeeze the frosting on the cupcakes in a swirling motion, starting from the outside and working your way in.
- Dip a small spoon in the caramel just to cover it, then slowly drag it across the top of the cupcake to create stripes.
- Repeat until the desired amount of caramel is on the cupcake.
- Dust the top with some cinnamon and marvel at your masterpiece!
My whole life, I’ve loved food…and sometimes, a little too much. I ate relatively healthy at home, but given the opportunity, I’d go to town on sweets and snacks. Right after my fourteenth birthday, my weight reached a tipping point. I wasn’t overweight, but I was pretty close. I then decided to take matters into my own hands. I increased my fruit and vegetable consumption and cut out almost all wheat and processed food, and felt great…for a while. I then became overly obsessive with measuring out my portion sizes and NEVER let myself indulge. My weight got down to unhealthy levels, and I found that my low-fat, calorie-restrictive diet just wasn’t working. I was then introduced to the Paleo diet, and my life was once again changed. I started eating more fat and began visiting a butcher to get fresh, locally raised meat. Today, I am in the best shape I’ve ever been in. Over the course of my weight-loss journey and food education, I fell in love with food and healthy cooking, and now rarely crave the processed fare my friends gorge on. My goal is to show you that healthy food can be DELICIOUS in every way possible. You know what they say: you are what you eat…so why would you want to be anything other than awesome?