Poor Little A! Her birthday is April 22 (Earth Day), which also happens to fall on Good Friday this year and smack in the middle of Passover. Who doesn't want to be able to eat cake on their birthday? Especially when you are turning 2!!
Little A still loves everything related to birthdays - "Happy to you" - as she calls them. So I knew she would be thrilled if we could serve her a cupcake with a candle for her to blow out at my in-laws on Friday. But I was puzzled as to how I could come up with a Passover-friendly recipe that would fit the bill.
Well my friends, with a little ingenuity, I did it! Even if you don't celebrate Passover, these are wheat/gluten-free and good for any occasion.
4 tbls coconut oil, softened
2 large eggs
2 egg whites
1 cup sugar
2 tsp vanilla
2 tbls pure maple syrup
1/2 cup canned pumpkin
1/2 cup unsweetened vanilla almond milk
2 cups quinoa flour
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup regular or mini chocolate chips
Using electric beaters, cream together coconut oil, eggs and sugar, until light and frothy (about 3-4 minutes). Don't worry if oil clumps a bit. Add vanilla, maple syrup, and pumpkin and beat for several more minutes until smooth. Add almond milk and beat for another 1-2 minutes. In smaller bowl, combine quinoa, spice and salt. Beat dry ingredients into wet by adding the dry a little at a time. Once batter is completely mixed, stir in chocolate chips. Fill greased mini muffin cups to the top and bake at 350F for 18 minutes, or until toothpick comes out clean. Cool on wire rack. Makes 38-40 mini cupcakes.
Chocolate Icing
1 cup semi-sweet chocolate chips
2 tbls coconut oil
Melt chocolate and oil in a bowl set over boiling water and stir until smooth. Remove from heat and let cool a few minutes. Spoon over cupcakes or dip cupcake tops into chocolate. Allow to cool completely so icing firms up.
OR
Passover Fluffy Chocolate Ganache Frosting
1 cup semi-sweet chocolate chips
2 tbls coconut oil
6 tbls unsweetened vanilla or regular almond milk
Melt chocolate and oil in a bowl set over boiling water and stir until smooth. Remove from heat and let cool for a few minutes. Stir in 4 tbls almond milk and refrigerate until firm. Heat remaining 2 tbls almond milk (I put it in the microwave for 30 seconds) and then pour the hot milk over the chocolate mixture. Take a wire wisk and beat until fluffy. Mound on top of cupcakes.
Little A still loves everything related to birthdays - "Happy to you" - as she calls them. So I knew she would be thrilled if we could serve her a cupcake with a candle for her to blow out at my in-laws on Friday. But I was puzzled as to how I could come up with a Passover-friendly recipe that would fit the bill.
Well my friends, with a little ingenuity, I did it! Even if you don't celebrate Passover, these are wheat/gluten-free and good for any occasion.
4 tbls coconut oil, softened
2 large eggs
2 egg whites
1 cup sugar
2 tsp vanilla
2 tbls pure maple syrup
1/2 cup canned pumpkin
1/2 cup unsweetened vanilla almond milk
2 cups quinoa flour
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup regular or mini chocolate chips
Using electric beaters, cream together coconut oil, eggs and sugar, until light and frothy (about 3-4 minutes). Don't worry if oil clumps a bit. Add vanilla, maple syrup, and pumpkin and beat for several more minutes until smooth. Add almond milk and beat for another 1-2 minutes. In smaller bowl, combine quinoa, spice and salt. Beat dry ingredients into wet by adding the dry a little at a time. Once batter is completely mixed, stir in chocolate chips. Fill greased mini muffin cups to the top and bake at 350F for 18 minutes, or until toothpick comes out clean. Cool on wire rack. Makes 38-40 mini cupcakes.
Chocolate Icing
1 cup semi-sweet chocolate chips
2 tbls coconut oil
Melt chocolate and oil in a bowl set over boiling water and stir until smooth. Remove from heat and let cool a few minutes. Spoon over cupcakes or dip cupcake tops into chocolate. Allow to cool completely so icing firms up.
OR
Passover Fluffy Chocolate Ganache Frosting
1 cup semi-sweet chocolate chips
2 tbls coconut oil
6 tbls unsweetened vanilla or regular almond milk
Melt chocolate and oil in a bowl set over boiling water and stir until smooth. Remove from heat and let cool for a few minutes. Stir in 4 tbls almond milk and refrigerate until firm. Heat remaining 2 tbls almond milk (I put it in the microwave for 30 seconds) and then pour the hot milk over the chocolate mixture. Take a wire wisk and beat until fluffy. Mound on top of cupcakes.
This actually looks splendid. Its on the list for after my detox!
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