Copied
Birthday Cupcakes with Colorful Frosting
Delicious, IBD-friendly walnut cashew muffins made with whole ingredients. Gluten-free, dairy-free, and perfect for gut-friendly nutrition.
Prep:
20 minutes
|
Cook:
40 minutes
24 muffins
.svg){kind=icon}
Medium
Ingredients
10 large eggs
Pinch of salt
2 cups cashew butter, room temperature
1 ¼ cup honey
1 tsp cinnamon
1 TBSP pure vanilla extract
2 cups ground walnuts (walnut flour)
1 ½ tsp baking soda
¾ cup cocoa butter melted
Colorful Frosting
ingredients
2 cups palm shortening
1 cup honey
½ cup honey lemon cream
for red color: 1-2 TBSP freshly squeezed beet juice
for green color: 1-2 TBSP freshly squeezed spinach leaves
10 large eggs
Pinch of salt
480 gram cashew butter, room temperature
425 gram honey
1 tsp (5 ml) cinnamon
1 TBSP(15 ml) pure vanilla extract
200 gram ground walnuts (walnut flour)
1 ½ tsp (7.5 ml) baking soda
150 gram cocoa butter melted
Colorful Frosting
ingredients
400 grams palm shortening
340 grams honey
170 grams honey lemon cream
for red color: 1-2 TBSP (15 - 30 ml) freshly squeezed beet juice
for green color: 1-2 TBSP (15 - 30 ml) freshly squeezed spinach leaves
Rating
.svg)
Dietary Therapies
Dietary Requirements
Meal Type
Occasion
Applicances
Cuisine
-
Disease state
-
Instructions
- Preheat the oven to 325°F (163°C) and line muffin pans with paper liners.
- In an electric mixer, combine eggs and salt. Beat very well on high speed for a few minutes, until light and fluffy.
- Reduce speed to low. Slowly add honey, cinnamon, and vanilla. Beat until well blended.
- Place cocoa butter int a glass measuring cup and place cup into a pot of boiling water until liquiefied.
- Add baking soda and ground walnuts and mix gently to combine, while pouring in melted cocoa butter.
- Pour batter into paper-lined muffin pans filling them ¾ full.
- Bake approximately 40 minutes. Muffins are done when they spring back when lightly touched with your fingertips.
- Cool. Keep as is or decorate with frosting.
- Store in airtight container in the refrigerator for a few days or in the freezer for 2 to 3 months.
Colorful Frosting
instructions
- Place the first three ingredients into a bowl and blend with an immersion blender or use a food processor with the fitted steel blade.
- Beat all ingredients until completely smooth and creamy, 3 -4 minutes
- Divide frosting in three parts and place each part in a separate bowl.
- For red or pink color add beet juice to one part and beat very well.
- For green color, add freshly squeezed spinach leave juice to one part and beat very well.
- Leave the third one as is.
- Place each cream into their own thick plastic bag, snip off a tiny tip of one corner with scissors, press firmly and decorate your (cup) cakes.
Nutritional Info
Storage
Notes
This recipe was originally published in
A Taste of WellnessRelated Recipes
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments