Rolling Stones Cupcakes For Dad
This one's for Dad! With the awesome Rolling Stones on tour, I was inspired by the time my Dad took me to their blow-your-mind concert in my hometown of Melbourne. Between you and me, I'm not sure the Stones would be happy being associated with a nutritious, gluten free cupcake, in particular the Charlie Watts Rocks I created for the top, but....I am going with it anyway! Full of healthy protein and vitamin A from the almond flour, coconut oil and carrots you can top with luscious cream cheese or be virtuous and eat on their own! BB xxxx
1 1/4 cup blanched almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/ 4 teaspoon nutmeg
1/3 cup coconut oil, melted
1/3 cup maple syrup
2 teaspoon vanilla
1/2 cup grated carrots
2 ounces cream cheese
4 teaspoons honey
1 1/2 teaspoon vanilla
The Bondi Baker Method
Step 1- Preheat the oven to 170 degrees and grease your cupcake tin with coconut oil.
Step 2- In a medium bowl, mix together the dry ingredients (almond flour through to the nutmeg) and then set aside.
Step 3- Next, in a large bowl, mix together the eggs, oil, honey, and vanilla.
Step 4- Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.
Step 5- Divide the batter evenly among the tins and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.
Step 6- Let the cupcakes cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Do not frost until completely cool!
Step 1- For the cream cheese frosting, mix everything together until thoroughly combined. If it's too thick for your liking, add a teaspoon of milk at a time until it's your desired consistency.
Step 2- Spread a thin layer on top of each cupcake and you can top with organic Charlie Watts Rocks like I did in the picture!