I anxiously waited for the sound of my little red kitchen timer to ding, letting me know that the cupcakes I had put into the oven 17 minutes prior were finished.
That moment you open up the oven door and peek in to get the first glance of a new recipe is always daunting. I hardly ever peek earlier than the chime. I don't really know why, I guess I just like to look in when it's completely finished. That way I see it exactly as it will be. It makes me nervous to look in-between. This particular occasion when I saw the chocolatey cracking tops, I had a good feeling. The kind you get when you know you've nailed it but you don't want to pat yourself on the back prematurely. No counting my chickens here.
But I knew. That day my
mini chocolate cupcakes with peanut butter frosting were born.
With Easter coming up, I knew I wanted to make all my own treats and candies for my kids.
We obviously are on a very restrictive diet, not to mention the food dye and additives in all of the store bought goodies!!! YIKES! I decided I better get to work figuring out what tasty treats we would be enjoying. My four year old daughter is absolutely obsessed with cupcakes. She watches cupcake tutorials on youtube and wants to have her own baking show. No surprise she had already been watching Easter cupcake tutorials these past few days. I literally consulted with her on what I should do. This is what we came up with.
Allergy friendly, dye free, additive free (and really cute may I add) Easter bunny cupcakes.
I think they are cute even without their faces on!
They remind me of miffy. If you're a parent you will know what I'm talking about. Sweet little bunny.
My kids absolutely loved these.
My sweet girl styled and shot this picture 100% by herself. I told her I would post it on the blog and she is ecstatic. Maybe this is the beginning of her job as a food stylist/cupcake genius.
The cute little easter bunny ear cutouts can be found
here! I taped skewers to the back of them because I didn't have any toothpicks! Obviously toothpicks would be ideal.
To assemble the cupcakes:
- Prepare and cool cupcakes, prepare frosting & chocolate.
- Frost the cupcakes, and dip them in unsweetened shredded coconut.
- Place the bunny ears where you would like them.
- Pour the melted chocolate into a small ziplock or piping bag with a very small hole cut in the corner. Pipe on the eyes, nose, and whiskers. The smaller the hole, the finer the details will be. If your chocolate is too warm and runny, let it cool off a bit before using it.
Enjoy!
Allergy Friendly Easter Bunny Cupcakes (Grain Free, Vegan, Refined Sugar Free)
- 3 cups almond meal (Spoon measured)
- 2 level TBS coconut flour
- 1 cup cacao powder
- 1/2-3/4 cup coconut palm sugar (depending on how sweet you like them)
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- ½ cup coconut oil, melted (I've also used organic palm shortening with perfect results!)
- 1 cup coconut milk, full fat
- 1 small avocado (mine was a very large avocado so I only used half!)
- 6 tsp egg replacer blended with 6 TBS water in the blender or processor until frothy
- 2 1/2 teaspoons vanilla extract
- 2-3 tablespoons raw honey
Preheat oven to 350 degrees.
In a large bowl mix the almond flour, coconut flour, cocoa powder, palm sugar, baking soda & salt. (Make sure to spoon measure the almond meal! Using a spoon, scoop into measuring cup & level off.)
In the bowl of a
food processor or blender, add the egg replacer and water and process or blend until its thick and frothy. Add coconut oil, coconut milk, avocado, vanilla and honey and pulse or blend until completely smooth.
With a rubber spatula, gently fold the wet ingredients into the dry just until moistened. It may seem dry at first, but will become thick and moist as you keep folding in. Put cupcake liners into a muffin tin & use an ice cream scoop filling the liners almost to the top. They cupcakes will puff up a bit.
Bake at 350 degrees for 17-20 minutes. They should be slightly firm to the touch when finished.
Allergy Friendly White Frosting
1 1/2 cups Spectrum Organic Shortening
3-4 Tablespoons raw honey
Stevia (optional if sweeter frosting is desired, or use more honey)
1/2 teaspoon vanilla extract
2 teaspoons arrowroot powder, cornstarch or tapioca starch
pinch of sea salt
Add all ingredients to your
kitchen aid mixer and beat on low speed until incorporated and then on high speed for a couple of minutes until frosting is very fluffy and light, scraping down sides of bowl as needed.
Stevia Sweetened Chocolate
3/4 Cups cocoa powder
5 Tablespoons Spectrum Organic Shortening
Melt shortening, stir in liquid stevia, stir in coca powder. If you want it thinner, add more melted shortening in small amounts until it reaches your desired consistency.
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