September 11, 2014

Another yummy sugar free recipe for you today!  This time it is super healthy Coconut + Banana Cupcakes.  I have been working with a wonderful nutritionalist lately so I can get my kids back on track with their eating and this is one of her many great recipes.  There are really so many recipes to be found on the plethora of healthy eating, nutritional websites that are around.  I will do a post next week sharing some great sites I have found to help you source low or no sugar baking ideas.

My nutritionalist tells me these guys are perfect for breakfast but I think they also work perfectly on a party table as really it is all about presentation when it comes to food – prepare them in a pretty cupcake liner and place them on a cake stand and you have an instant party.  They are made with almond meal so make sure you check your guests for nut allergies.  A great replacement to use in your baking is coconut flour so be on the look out for delicious recipes using this as an ingredient.

This recipe is originally by Lee Holmes of Supercharged Food and shared with me by A Healthy View.  

The lovely cupcake wrappers & napkins can be found at Emiko Blue and the cake stand is the beautiful Les Desserts Round Skirted Pedestal you can find in my store here.

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Coconut & Banana Cupcakes
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
  1. 2 Cups almond meal
  2. 1/4 cup bicarb of soda
  3. 1 tsp baking powder
  4. 1 tbs arrowroot flour
  5. 3 eggs
  6. 3 ripe bananas mashed
  7. 3 tbs butter
  8. 3 tbs coconut milk
  9. 1 tbs rice malt syrup
  1. Preheat oven to 180 deg
  2. Place almond meal, bicarb, baking powder and arrowroot in a bowl and stir to combine
  3. In a separate bowl mix the eggs until pale and fluffy (I used an electric mixer). Add the mashed banana, butter, coconut milk and rice malt syrup to the eggs and combine
  4. Add the wet ingredients to the dry ingredients and mix until combined.
  5. Spoon batter into 12 cupcake liners
  6. Bake for 15 minutes or until set
Sweet Style

 Photography :: Leanne Ambrogio | Sweet Style

January 24, 2014

It is Australia Day this weekend and Gillian from Crumbs of Comfort Cake Design has prepared for us the most delicious cupcake recipe that would work perfectly with any meal you have planned for your celebration!

Of course these ones are gluten free but if you want a non gluten free version just switch the flour that is listed!

Have a lovely weekend everyone!

“These little gems are light and delicious.  For me they are a perfect dessert for Australia Day celebrations.  This is a super quick and easy recipe. I don’t usually get a chance to add the buttercream, as they tend to be eaten straight out of the oven with ice cream in our house!”  Gillian

Pineapple and Coconut Cupcakes

150g butter
150g caster sugar
2 eggs
175mls creme fraiche
225g gluten free SR flour
150g fresh or canned pineapple (I use crushed pineapple)

100g butter, softened
60 reserved coconut cream (the thick bit on the top)
660g icing sugar
1 tsp vanilla extract
60 ml coconut milk

Makes 12
Preheat oven 160*c

Line muffin pan with papers

Cream butter and sugar until pale and fluffy. Slowly add eggs one at a time.

Gently fold in sifted flour, coconut and pineapple and spoon into cupcake papers.

Bake for 20 minutes or until skewer comes out clean.  These are a very light cupcake, so be careful not to over bake or they will dry out.

Coconut buttercream
beat the butter and coconut milk until creamy and well combined – about 2 mins. Add in half the icing sugar, and beat for about 3 mins, until it reaches a stiff texture.

Add in the vanilla and coconut essences. Turn the mixer back on and gradually add in the remaining icing sugar, until you get a firm frosting with a smooth finish.

If you find the frosting is too thin, add more icicing sugar. Too thick? Add a a little of the coconut milk.

Gillian Brown is the owner of Crumbs of Comfort Cake Design in Brisbane, Australia.  Gillian has spent many years working hard developing allergen aware baked goods after she was diagnosed with celiac disease and her daughter was diagnosed with anaphylaxis to peanuts.  Please visit Gillian’s facebook page to learn more about her wonderful business.