India’s Baby Cupcakes
- 1 1/4 cups whole wheat flour
- 2 tablespoons ground flaxseed
- 2 teaspoons ground flaxseed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of sea salt
- 2 teaspoons ground cinnamon
- 1/4 cup ground almonds (ground into a powder)
- 2 eggs, beaten
Preheat the oven to 350°F.
To make the cupcakes: Combine the flour, flaxseed, baking powder, baking soda, salt, cinnamon, and almonds in a mixing bowl. Stir together. Mix in the eggs.
Combine the cranberries, goji berries, 1 cup agave, oil, and apple puree in a food processor. Process into a puree. Add to the flour mixture.
Place a paper liner in each mini muffin cup and pour in the batter, distributing it evenly. Bake for 12 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Cool on a wire rack.
To make the frosting: Place the cream cheese, remaining 3 tablespoons of agave, and strawberries in a food processor. Puree until well blended. Spread on the cooled cupcakes.
Mama Tip: You can experiment with different frostings on these cupcakes. You will need a mini muffin pan to make this recipe.
Recipes from Organically Raised: Conscious Cooking for Babies and Toddlers © 2010 by Anni Daulter. Permission granted by Rodale, Inc. Available wherever books are sold.