Love the Easter holiday! It’s one of the most cheer and joyful days of the year and I love how everything is decorated in light pastel colors!
Chocolate filled eggs and cupcakes are some of the treats on Easter in our house.
Besides the usual classic vanilla cupcakes made with eggs and flours, I have opted this year for a gluten-free and vegan kind. If you have a sweet tooth, these cupcakes are for you.
I’m always surprised when a dessert that is gluten-free or vegan actually turns out just as tasty as the regular wheat and egg kind, and sometimes even better!
Like with anything that is made with coconut oil, you feel satisfied much faster. You rarely ever go overboard with overindulging in coconut oil prepared foods.
I also feel like it prevents a food crash. Gluten-free and vegan cakes are easier and lighter on your digestion.
Another huge benefit is the coconut oil icing. Coconut oil prepared frosting helps you to skip bad cholesterol that conventional frosting usually has.
The health benefits of coconut oil outweigh the ones that come from butter and other oils.
Nice to know that my family and me get to indulge on something that is soo tasty and comes with some nutritional benefits.
For the Easter decorations I opted for some fun paper bunnies, carrots and radishes. There are endless cute decorations you can add to your Easter Cupcakes.
I used chocolate covered sunflower seeds to represents tiny little Easter eggs on the frosting, but natural colored jelly beans look really cute, too. I emphasize natural colors, because I’m not a fan of any artificial food colors. If you have been reading other posts in my blog, you came across posts where I emphasize the fact that natural food colors from vegetable sources are so much better for you and your kids and they’re are just as fun looking!
You can easily convert these cupcakes into an 9×9 inch Easter Cake Layer Cake, as well.
1 3/4 Gluten-Free Pastry Flour Mix, I used Trader Joe’s
1 teaspoon Xanthan Gum
3/3 organic Cane Sugar
1 teaspoon Baking Powder, I use non-aluminum
1 teaspoon Baking Soda
pinch of Sea Salt
1/2 cup Coconut Oil, extra-virgin and organic
1 teaspoon Vanilla
1 tablespoon Vinegar, I used Apple-Cider Vinegar
1 cup Extra-Virgin Organic Coconut Oil
2 1/2 cups Organic Confectioner’s Sugar
1 teaspoon Vanilla
2 table Coconut Milk
natural food coloring, such as India Tree
12 paper cupcake liners
- preheat oven to 350 degrees
- with a handheld mixer blend coconut oil until creamy and slowly add sugar, vanilla and salt and vinegar
- blend until well mixed
- add all the remaining dry ingredients ( gluten-free flour, baking powder, baking soda)
- in a paper cup lined muffin pan place about 2 teaspoon of batter into each cupcake liner
- bake cupcakes about 12 minutes or until wooden stick inserted comes out clean without any batter on it
For the Icing:
- with a handheld mixer blend coconut oil until smooth and creamy
- slowly add confectioner’s sugar, vanilla and a few drops of food coloring.
- slowly add coconut milk, not all at once. Only add as much as you need to make the consistency of the icing smooth, creamy and spreadable.
Tip: if the icing is too creamy to spread, place it in the refrigerator for a few minutes to firm.
- when cupcakes are cooled down apply frosting onto the cupcakes and decorate (that’s the most fun part!)
Happy Easter from Our House to Yours!