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Berried Treasure Cupcakes

muffins3Delectable chocolatey goodness, we finally unite.

Now I have to admit: I came up with the name for these cupcakes whilst trying to figure out the baking time. I checked them in 10-minute intervals, so in order to pass the time, I watched ABT’s 1999 performance of “Le Corsaire” on YouTube. That’s probably where the pirate theme comes from with “Berried Treasure Cupcakes”.

The creation of these cupcakes all started out when I made some basic chocolate cupcakes a few weeks ago. I pulled them out of the oven, let them cool, and my taste buds made the determination that they were really, really AVERAGE. They needed something…like a little treasure…and more chocolate…definitely more chocolate.

That’s when I decided to push the recipe a bit further, and I came up with these guys!

Does anyone know the one thing that’s better than chocolate when you’re baking? You get 20 points if you guessed more chocolate!

Here’s what you’ll need:

1 c. almond milk (or other non-dairy milk)
1 tsp. apple cider vinegar
1 c. spelt flour
1/2 c. unsweetened cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. Sucanat
1/2 c. unsweetened natural applesauce
1/4 c. ground flaxseed (you can add more if you want)
1 tsp. pure vanilla extract
3/4 c. dairy-free maltitol-sweetened chocolate chips
(I recommend Hershey’s maltitol-sweetened chocolate chips or Yamate dark chocolate bars, broken up into pieces for your chocolate chips.)
72 frozen raspberries (fresh will work as well)

So, do you remember how we learned to make our own buttermilk in the last blog post? Good! We’re doing that again. In a small bowl, combine your apple cider vinegar and your non-dairy milk, stir it a bit, and set it aside.

In a medium bowl, whisk together your spelt flour, ground flax seed, cocoa powder, baking soda, baking powder and salt. Set that aside as well.

In a large bowl, (oh, man – we’re using all the dishes!) combine your Sucanat, applesauce, and vanilla extract. Add the non-dairy milk mixture and mix well.

  • Helpful hint: I have a confession. I didn’t put Sucanat on my grocery list, and since I didn’t pick it up, I didn’t have enough for my recipe. (Sucanat is a natural replacement for brown sugar.) Did you know you can make your own brown sugar? Your ratio is 1 tsp. molasses to 1 c. xylitol, erythritol, or cane juice (whatever you choose). Combine it with a fork (this will take some work), and TA DA!!! You’ve got brown sugar.

Stir in dry ingredients until just combined. Add in your chocolate chips, and stir until they’re mixed in there real good.

muffins1

That looks awesome, doesn’t it? Here’s the good news: This recipe contains no eggs, so you can eat all the raw batter you want! YAAAAAAAY! Be sure to save some for the cupcakes…

If you’re using a traditional muffin pan, now is the time to put your paper liners in the muffin cups. I’m using a silicone muffin “pan”, so I didn’t need them. I know, I know…I’m bound to get some hate mail on this one. Hey, I like my silicone baking pan! Don’t pick on me. The good news is that if you want to use a traditional pan, you are more than welcome to.

OK…back to baking…

Put about 1 Tbsp. of the batter in each of the muffin cups. I didn’t measure it too exactly, but you want to make sure you’ve got enough to cover the bottom of each cup. Place 3 frozen raspberries in the center of each cup, being careful not to let the berries touch the sides. I’m serious. If they touch the sides, your cupcakes WILL fall apart!

muffins2

Fill the muffin cups with the remaining batter. You should fill 12 cups, as long as you didn’t eat too much of the batter before this point. If you’re using silicone like me, put your muffin pans on a cookie sheet in order to bake them. Otherwise, they flop all over the place!

Bake at 290º for 1 hour. Yes, I’m serious about that, too. If you bake your flax seed at any temperature higher than 300º, you’ll destroy the nutritional benefits of the flax. (Flax is loaded with Omega 3s, cancer-fighting lignans, and toxin-eliminating fiber!)

Your cupcakes will be done when a toothpick inserted in the center comes out clean when they look like they’re done and the toothpick doesn’t come out too messy. Hey, who cares if they’re not completely done? You could eat ’em raw because they don’t contain eggs!

OK, but really, you want to bake them long enough so they don’t fall apart. An hour should do it.

When they’re done, let them cool for 10 minutes before removing them from the pan. Top each cupcake with three raspberries.

muffins3

The fudge I used in this photo is Wax Orchards Classic Fudge. It’s sweetened with pineapple juice, and it doesn’t have anything “bad” in it! It’s some pretty awesome fudge.

Berried Treasure Cupcakes, in a nutshell
1 c. almond milk (or other non-dairy milk)
1 tsp. apple cider vinegar
1 c. spelt flour
1/2 c. unsweetened cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. Sucanat
1/2 c. unsweetened natural applesauce
1/4 c. ground flaxseed (you can add more if you want)
1 tsp. pure vanilla extract
3/4 c. dairy-free maltitol-sweetened chocolate chips
72 frozen raspberries (fresh will work as well)

Preheat the oven to 290º.

In a small bowl, combine non-dairy milk and apple cider vinegar. Set aside.

In a medium bowl, whisk together spelt flour, ground flax seed, cocoa powder, baking soda, baking powder and salt.

In a large bowl, combine Sucanat, applesauce, and vanilla. Add non-dairy milk mixture and mix well.

Stir in dry ingredients until just combined. Add chocolate chips and stir until they are well mixed in. If you’re using a traditional muffin pan, put a paper liner in each muffin cup. Place 1 Tbsp. batter in each muffin cup. Place three raspberries in the center of each muffin cup, being sure not to let the berries touch the sides. Fill muffin cups with remaining batter.

Bake for 1 hour, or until a toothpick inserted near the side of a cupcake comes out relatively clean. Cool in pan for 10-15 minutes before removing. Top each cupcake with 3 raspberries before serving.

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