This recipe I created awhile ago in anticipation for Sarah Wilson’s IQS Kid’s Cookbook.In the lead up to the books creation, a call went out from the I Quit Sugar headquarters, seeking sugar free, kid-friendly recipes to be featured in the cookbook. After having my own Chocolate Cashew Cream Tart feature in the IQS Chocolate eBook, I was super excited at this challenge. With little time to create a recipe, there were a few late nights, an overflow of cupcakes and some pretty weird icings. All were devoured nonetheless!
Unfortunately this recipe only made the shortlist. It didn’t come as a huge surprise to me, given the final result of the icing (don’t worry it’s been adjusted accordingly), and more notably, the number of amazing successful entrants. The IQS Kid’s Cookbook is packed with great kid-friendly recipes and heaps of tips to help out health-conscious parents.
If you’d like to find out more about the IQS Kid’s Cookbook, or purchase it for your own pleasure, follow the link here.
Otherwise read on, a kid AND adult friendly cupcake recipe lies ahead. Not only are these cupcakes super delicious, they’re sugar free, gluten free, low FODMAP and fructose friendly. Happy times for all!
Raspberry & Coconut Cupcakes
Makes 12 cupcakes
3 eggs, separated
1/2 tsp pure vanilla extract
6 tbsp/ 90mL rice malt syrup
60g butter, melted
2 cups almond meal*
¼ cup shredded coconut
¼ tsp salt
1 tsp baking powder
3/4 cup frozen raspberries
Optional Coconut Butter Frosting
1 cup coconut butter (store bought or homemade if you have an awesome blender)
2 tbsp rice malt syrup
2 tbsp coconut cream
½ cup thawed raspberries
Preheat oven to 180˚C and prepare a tray with cupcake patties. Whisk egg whites til fluffy, and set aside. In a separate bowl whisk egg yolks, vanilla and rice malt until thickened. Stir through the dry ingredients and melted butter. Mix well to combine. Gently fold through the egg whites and then the raspberries til just combined. Fill cupcakes almost to the top of the cupcake patties, and bake for 18-20 minutes until golden on top.
To make the frosting: Combine all ingredients in a food processor or blender until smooth. Place in a bowl and warm slightly in the microwave for about 10 seconds to soften the mixture. Spread a tablespoon size amount over each cooled cupcake. Decorate cupcakes with coconut and raspberries.
* According to the Monash Uni Low FODMAP app, 1/4 cup of almond meal is low FODMAP, which is equivalent to 1.5 cupcakes :)