|Whole Wheat Tropical Cupcakes|
Instead of the usual butter and sugar used in most cake recipes, I opted for organic virgin coconut oil and raw honey. Not only do they add an intense tropical flavor, but they provide hidden nutrients that you would not expect in a cupcake. Coconut oil* has been shown to boost the immune system, aid in weight loss, digestion, blood sugar regulation and the maintenance of a healthy level of cholesterol, among other things. It is a saturated fat and as such, should be used sparingly, but as someone who does not consume a large amount of saturated fat often found in animal and dairy products, I consider it a vital part of my everyday diet. Raw honey, which I don't use very often since it is quite expensive, is one of the healthiest sweeteners available. It has anti-viral, anti-bacterial and anti-fungal properties while providing a unique blend of vitamins, minerals, antioxidants, enzymes and phytonutrients. Of course regular honey, maple syrup, or even plain white organic sugar could be used in place of the raw honey, if desired.
I made these for a bake sale at my daughter's preschool because as an avid baker it is hard to say no when asked for donations. But all too often I have seen my healthful treats (usually made with expensive organic ingredients) get passed over for brightly colored cupcakes and old fashioned chocolate chip cookies. I just can't bring myself to make something that I wouldn't normally serve my own family. I added the Nutella frosting and the chocolate eggs on top in the hopes of attracting kids and I think they were my most successful sale yet. I just hope that everyone who purchased one enjoyed them as much as my family and I did. And I can rest assured that I helped to add a slight nutritional boost to someone's afternoon snack.
Whole Wheat Tropical Cupcakes
|pouring the batter|
|starting to bake|