Sugar-Free Cupcakes

Sugar-Free Cupcakes
Staff Writer

Can-Do Candida

Cupcake for the Candida Diet

This recipe makes sweet, chocolaty cupcakes for the candida diet. Made with rich organic cocoa and a light coconut cream icing, these desserts are decadent, grain and gluten-free, and sweetened only with stevia, so pick one up and check your guilt at the door.

 

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Notes

*Note: Do not use low-fat coconut milk.

Ingredients

For the frosting

  • 1/4  Cup  salted butter, softened
  • Two  15-ounce cans unsweetened coconut milk*
  • 1/2  Teaspoon  liquid stevia
  • 1  Teaspoon  vanilla extract

For the cupcakes

  • 1/4  Cup  coconut flour
  • 2  Cups  almond flour
  • 1/2  Cup  cocoa powder
  • 1/4  Teaspoon  salt
  • 1/2  Teaspoon  baking soda
  • eggs
  • 1 1/4  Cup  unsweetened coconut milk
  • 2  Teaspoons  liquid stevia
  • 1  Teaspoon  vanilla extract
  • 1  Teaspoon  powdered instant espresso
  • 1/4  Teaspoon  apple cider vinegar
  • 1/3  salted butter, melted

Directions

For the frosting

In a medium-sized bowl, mash the softened butter using a wooden spoon to a creamy consistency.  

Scoop the coconut milk solids out of the cans and cream them into the butter. Reserve the liquid in the cans and set aside. 

Then, add the liquid stevia and vanilla extract. Stir to incorporate the flavoring and sweetener. Cover the bowl with plastic wrap and place in the refrigerator to chill.

For the cupcakes

Preheat the oven to 350 degrees. 

Line a cupcake pan with parchment baking cups and set aside.

In a large bowl, combine the coconut and almond flours with the cocoa powder, salt, and baking soda. Stir until thoroughly combined.

In a medium-sized bowl, whisk the eggs. Add the coconut milk, stevia, vanilla, espresso, and vinegar. Whisking constantly, slowly add the melted butter. 

Add the wet ingredients to the dry ingredients and stir vigorously until they incorporate into a sticky batter. Spoon into the cupcake cups, filling each about 2/3 full. Place the cupcakes in the oven and bake for 16 minutes, rotating halfway through.

Remove the finished cupcakes from the oven and let cool to room temperature before frosting.

Nutritional Facts

Total Fat
8g
11%
Sugar
2g
2%
Saturated Fat
3g
13%
Cholesterol
14mg
5%
Carbohydrate, by difference
25g
19%
Protein
4g
9%
Vitamin A, RAE
50µg
7%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
17mg
2%
Choline, total
6mg
1%
Fiber, total dietary
4g
16%
Fluoride, F
11µg
0%
Folate, total
6µg
2%
Iron, Fe
4mg
22%
Magnesium, Mg
21mg
7%
Phosphorus, P
64mg
9%
Selenium, Se
3µg
5%
Sodium, Na
168mg
11%
Water
49g
2%

Sugar Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Sugar Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.