I was talking with my friend Rachel about children’s parties this week. Rach has a gorgeous little two year old Gracie J. When it comes to food, Grace is amazing. She asks for carrot and cucumber sticks and knows what hummus is!! Rachel feeds her on a wonderfully varied, healthy diet at home, but kids parties are another matter. What are you meant to say when all her friends are wolfing down E numbers, in the form of coloured cake frosting, jelly sweets and candy?
So … I figured we could lead by example and create some beautiful cakes which kids (and adults!) will love. Minus the gluten, dairy, sugar and colours of course.
INGREDIENTS (makes 6 deep muffin cup cakes)
200g ground almonds
3 eggs
1 teaspoon baking powder
75ml manuka honey
Half a teaspoon of vanilla paste
For the Chia Jam
For the Frosting
Large handful of cashew nuts
2 tablespoons coconut oil (melted)
Handful of raspberries or blackberries (depending on how pink / purple you want to go!)
2 tablespoons manuka honey
Sprinkling of rose petals (available in the herbs & spices section at large UK supermarkets)
HERE’S HOW;
Blitz all the cup cake ingredients together in a blender or food processor. Pour evenly into six cupcake case. The mixture should make 6 deep muffin cakes and a little extra for practice and sampling 🙂 They will rise but using ground almonds makes the mixture a little heavier than flour so they won’t overly increase in size. Bake in the oven for around 30 minutes at 160C. Once the tops are golden brown, check the cakes are baked through using a skewer (it should come out clean) Leave to cool.
Once cool use a potato peeler or apple corer to core the centre of the cupcake so that you can pour chia jam inside.
To make the frosting blitz the ingredients together and place in the fridge to allow the coconut oil to set and firm. I used a teaspoon to scoop the frosting on top of the cupcake, then decorated with sprinkled dried rose petals.
Let me know what your little ones make of these guilt free beauties.
My Goodness 