Category: Sweet Treats

Apple Cinnamon Cupcakes with Cream Cheese Frosting

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Creating an indulgent and satisfying dessert can prove difficult if you are watching your sugar intake. Enter Steviva. This awesome sugar-free sweetener company incorporates natural stevia into agave nectar and coconut sugar for a lower calorie alternative to sweeten baked goods and desserts. For these autumn inspired apple cinnamon cupcakes, I used their CocoSweet+ sweetener in the cupcake batter and the Steviva Blend Fine Powder in the frosting.

For a super sweet deal, enter coupon code FRESHANDFIT at the Steviva.com checkout for 15% off your order.

Apple Cinnamon Cupcakes with Cream Cheese Frosting

Yield: 12 cupcakes

Apple Cinnamon Cupcakes with Cream Cheese Frosting

Ingredients

  • FOR CUPCAKES
  • 2 cups oat flour
  • 2 cups grated apple (peeled)
  • 3 eggs
  • 1/2 cup unsweetened almond milk
  • 1/3 cup CocoSweet+ by Steviva
  • 1/4 cup coconut oil, at room temperature
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • FOR CREAM CHEESE FROSTING
  • 8 oz cream cheese
  • 1 tbsp unsweetened almond milk
  • 2 tbsp Steviva Blend Fine Powder
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Line a muffin pan with paper liners. In a large mixing bowl, combine eggs, coconut oil and almond milk. Whisk until just combined.
  2. In a separate bowl, combine oat flour, CocoSweet+, baking powder and cinnamon. Stir together with a fork and breakup and large lumps.
  3. Gradually stir wet ingredients into dry until smooth. Stir in grated apple.
  4. Using a 1/3 cup measuring scoop, pour batter into paper liners. Bake for 35 minutes.
  5. While cupcakes bake, prepare frosting by combining cream cheese, unsweetened almond milk, vanilla extract and Steviva Blend Fine Powder in a mixing bowl. Use a hand mixer on medium speed to beat until smooth and fluffy.
  6. Pour frosting into a pastry bag with end secured. Place in refrigerator to firm up slightly.
  7. Remove cupcakes from oven and allow to cool completely before frosting. Store in airtight container in refrigerator for up to one week.
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Coconut Lime Cupcakes with Cream Cheese Frosting

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I wanted to make a dessert recipe that screamed “Summer!” without a ton of sugar and processed ingredients. I love all things coconut and lime pairs very well, adding a juicy burst of flavor.

Instead of traditional flour, I used a combination of coconut and tapioca flours. Coconut flour is great for baking gluten free dishes with a nice coconut aroma and tapioca starch keeps the cupcake batter light while remaining allergy-friendly. I really enjoy desserts with a cream cheese based icing. It helps cut through the richness of a dessert and doesn’t add heaps of unnecessary sugar. Instead of buying store bought cupcakes, try this crowd pleasing cupcake recipe full of summertime goodness.

Coconut Lime Cupcakes with Cream Cheese Frosting

Coconut Lime Cupcakes with Cream Cheese Frosting

Ingredients

  • 1 cup coconut flour
  • 1 cup tapioca starch
  • 1 tbsp baking powder
  • 2 eggs
  • 1/3 c coconut oil, melted
  • 1.5 cups unsweetened almond milk
  • 1/2 cup coconut sugar
  • 1 cup unsweetened shredded Coconut
  • 1/3 cup lime juice
  • 2 tbsp lime zest
  • FOR FROSTING
  • 8 oz cream cheese
  • 1 tsp vanilla extract
  • 2 tbsp raw honey (the thick kind)
  • 1 tbsp milk

Instructions

  1. Preheat oven to 350 and line a muffin tin with paper liners. Cream together coconut sugar and eggs using a hand mixer. Add melted coconut oil and almond milk, beat once more until combined.
  2. Gradually mix in coconut flour, tapioca starch and baking powder. Add lime juice, lime zest and coconut. Stir. Use a 1/4 cup measuring scoop to add cupcake batter to muffin tin. Bake 30 minutes.
  3. In the meantime, beat cream cheese, vanilla extract, and raw honey. Add milk and beat once more. Pour frosting into a piping bag. Refrigerate.
  4. Allow cupcakes to cool 20 minutes. Frost and refrigerate until serving.
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http://freshandfit.org/coconut-lime-cupcakes-with-cream-cheese-frosting/

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Superfood Dark Chocolate and Fruit Bark

Superfood Dark Chocolate and Fruit Bark Main Image

Sometimes a rich piece of dark chocolate is all it takes to satisfy the craving for something sweet. In today’s recipe for superfood dark chocolate and fruit bark we are going to up the ante with a dose of chia seeds and fresh fruit to add a heap of health boosting antioxidants and omega 3’s to the chocolate.

I didn’t realize how truly easy it is to make homemade chocolate bark until now. All you do is choose your add ons and melt some chocolate. let it set in the refrigerator and you have a beautiful dessert in under an hour.

Superfood Dark Chocolate and Fruit Bark

Superfood Dark Chocolate and Fruit Bark

Ingredients

  • 24 oz dark chocolate chips
  • 1/3 c cherries, pitted and chopped
  • 1/3 c blackberries, halved
  • 1/3 c raspberries, halved
  • 1 tbsp chia seeds
  • 1 tbsp unsalted sunflower kernels
  • 1/4 tsp sea salt

Instructions

  1. Line a 9x13 baking sheet with wax paper.
  2. In a microwave safe bowl, melt chocolate chips working in 30 second increments until melted stirring occasionally.
  3. Pour chocolate chips into pan and spread to edges.
  4. Top with cherries, raspberries, blackberries, chia seeds, sunflower kernels and sea salt. Gently press into chocolate. Refrigerate 30 minutes or until solid. Use a butter knife to break into pieces.
  5. Store in airtight container in refrigerator.
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http://freshandfit.org/superfood-dark-chocolate-fruit-bark/

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Strawberry-Kiwi Cream Cheese Tart

Strawberry Kiwi Cream Cheese Tart Main Image

Warmer weather and chilled desserts go hand in hand. This weekend I am having my mom and stepdad over for a BBQ. I wanted to create a dessert for us to enjoy after dinner that would feel Spring-like. I have been making this oat crust for all sorts of dessert recipes from protein pie to piña colada bars. It is safe to say that it has become my go-to crust recipe for desserts. I like it because it is full of fiber and taste like cookies, providing a nice crumbly texture for just about any filling or topping. I thought it would make the perfect base to be topped with a lightly sweetened cream cheese filling and fresh strawberries and kiwi. I hope you enjoy this strawberry kiwi cream cheese tart as much as we will!

 

Strawberry-Kiwi Cream Cheese Tart

Strawberry-Kiwi Cream Cheese Tart

Ingredients

  • FOR CRUST
  • 1 c oat flour
  • 1/4 c old fashioned oats
  • 1/4 c cane sugar
  • 1/2 c melted butter
  • FILLING
  • 2 16 oz packages cream cheese at room temperature
  • 1 tbsp vanilla extract
  • 1/3 c powdered sugar
  • 2 tbsp unsweetened almond milk
  • TOPPING
  • 2 c thinly sliced strawberries
  • 1 c thinly sliced kiwi

Instructions

  1. Preheat oven to 350. Grease a tart or pie pan.
  2. Combine oat flour, butter and sugar in a mixing bowl. Mix until combine and moistened.
  3. Press crust mixture into pan using hands.
  4. Bake 20-25 minutes or until light golden brown. Remove from oven. Cool at room temperature.
  5. Using a hand mixer, beat together cream cheese, powdered sugar, almond milk and vanilla until smooth.
  6. Spread cream cheese filling over crust.
  7. Top with sliced kiwi and strawberries. Refrigerate 2 hours. Slice and serve.
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http://freshandfit.org/strawberry-kiwi-cream-cheese-tart/

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