Don’t these cupcakes look so cute? Like little yellow honey bee hives.
I haven’t baked little cakes like this in a while. Well since I stopped baking cakes for our cafe a few years back and I actually do miss it. It was just getting too much with the kids and at the time I fell pregnant with my third little one. I found I just couldn’t keep up with the demands and had to give something up.
The cafe is as busy as ever which is wonderful, we also have amazing staff who support us so gives me this time to spend with my kids while they are still young. So very thankful for that. I manage to cook for home and write/blog in my varied spare time which gives me joy and something I work on for myself. Some might say why does she do this blog thing for? What she getting out of it? Well simply it’s a passion, a hobby and something I like to do for myself. Helps me stay motivated in healthy eating and gives me a feeling of fulfillment. Just like people like to read books, paint, do yoga, or play Pokemon go. We all need an outlet that makes us happy. And If I can share it with others and they get something out of it than why not. Blogging is for the love of it and not what you can get out of it. It’s like writing poetry or sharing life stories it starts for yourself and if others enjoy what you do then that is a bonus.
Wouldn’t you agree blogger friends?
I decided to whip out my piping bag and make a little sweet treat for old times sake. I’m not much of a decorator I like to keep things simple when it comes to decorating sweets we already have a professional cake maker in the family so I usually leave all the fancy cake decorating to her. I had forgotten what it feels like to make pretty delicate things so it was nice to do it again but with a healthier spin on it of course. This recipe is refined sugar-free using natural sweetener of honey and gluten free substituting plain flour with buckwheat flour and almond meal.
Perfect for kid’s birthday parties (if they have no nut allergies) or just for something a little special for your kiddies. Not to say adults can’t enjoy them too for a ladies high tea or morning tea coffee date. Lemon and passionfruit are one of my favourite flavours.
Hope you enjoy!
Refined Sugar-Free Lemon & Passionfruit Yoghurt Cupcakes with Cream Cheese Icing
1 1/2 cup natural yoghurt
1/2 cup olive or coconut oil
1 tsp vanilla bean paste
3/4 cup raw honey or rice malt syrup
2 tbs lemon zest
3/4 cup buckwheat flour
1 1/2 cups almond meal
3 tsp baking powder
Cream Cheese Icing
250g Cream Cheese roughly chopped
1/3 cup rice malt syrup
1 tsp vanilla extract
125g butter softened roughly chopped
- Preheat oven to 160’C
- Line a 12x capacity muffin tin with cupcake cases
- Place eggs, yoghurt, passionfruit pulp (reserving one for the icing), oil, vanilla and honey in a large mixing bowl. Mix ingredients together until well combined.
- Add the remaining dry ingredients to the bowl and mix till just combined.
- Divide batter into cupcake cases and bake for 25-30mins until skewer comes out clean when tested. Cool on a wire rack
- Make icing: Beat together cream cheese, rice malt, vanilla and butter for 5 minutes until light and fluffy
- Once cupcakes have completely cooled, using a piping bag pipe icing in a circular movement onto cupcakes or spread evenly with a blunt knife
- Drizzle some extra honey and extra passionfruit pulp on the tops
- You can add the passionfruit into the icing when mixing together also if you prefer