Cupcake

These could just as easily be called “Allergen-Free Heaven.” Need I say more?

Maple syrup is a great way to sweeten chocolate treats in place of refined sugar. I prefer to use Grade B maple syrup, which is richer in flavor, higher in nutrients, but lighter on the wallet than Grade A.

SunButter is truly a gift from the gods for kids with peanut and tree nut allergies. These cupcakes are delicious and nutritious. Top them with SunButter Buttercream or with Rice Milk Chocolate Ganache for a refined sugar–free treat. Or go for broke, and pipe the tops with SunButter Buttercream, and then drizzle with Rice Milk Chocolate Ganache!

These lightly floral, agave-sweetened gems are a multipurpose cupcake. Pair them with any frosting you like.

Celebrate the Fourth of July in healthy style with this very berrybedecked vanilla cupcake. Berries will be in their prime for this gorgeous, patriotic dessert.

Much more wholesome than the usual Halloween candy, these cupcakes will captivate your little ghosts and goblins.

Dreamy whipped cream coupled with luscious chocolate ganache makes these cupcakes enticing for your Valentine.

Baked inside gluten-free ice cream cones (see Sources, page 100), these cupcakes are a fun-filled novelty. Get creative with your own favorite frostings and don’t forget the sprinkles!

A sundae in a cupcake? Yes, please! Light and fluffy strawberry cupcakes make this twist on a classic dessert a fun addition to any party. Assemble beforehand or set out bowls of all the toppings and let your guests customize their own cupcakes.

I love decorating desserts and making snacks for my son’s baseball team each season, so these healthy yet festive chocolate cupcakes are near and dear to my heart. Change your frosting color, and you can create desserts for tennis, basketball, or soccer celebrations. The list goes on. . . .

Do you remember eating Hostess’s prepackaged cupcakes with a creamfilled center? My version comes without the chemicals and preservatives.

Chocolate cake with a whipped cream center is then topped with chocolate frosting, more whipped cream, chocolate shavings, and a cherry.

The idea for this unique flavor combination came from our friends over at Kim and Jake’s Cakes, a fabulous bakery here in Boulder, Colorado. For a finishing touch, top with Cream Cheese Frosting (page 95), or leave them plain and serve alongside eggs and fruit salad for a delightfully wholesome, yet elegant brunch.

Light and nutty, these purely fruit-sweetened cupcakes are perfect with brunch, and quite the showstopper smothered with Whipped Cream Frosting (page 93) or Banana Whipped Cream Frosting (page 93).

German chocolate cake did not originate in Germany—according to The Dictionary of American Food and Drink, it was invented by a reader of a Dallas newspaper in 1957. This treat is typically laden with sugar and evaporated milk. Enjoy my gluten-free, dairy-free version instead.

Fragrant and brimming with health-boosting nutrients, these little cakes are a scrumptious alternative to pumpkin pie at Thanksgiving dinner. Top with Whipped Cream Frosting (page 93).

Here’s a fabulous cupcake to have on hand for the Thanksgiving and Christmas holidays. For extra zing, add 1 tablespoon fresh peeled and minced ginger to the batter (in addition to the ground ginger). I use low-glycemic yacon syrup in place of molasses in this recipe. Top with Cream Cheese Frosting (page 95).

I wanted to include a recipe featuring honey in this book, because it is a unique flavor as much as a wonderful sweetener. Make sure the honey you use is pourable, with a fluid consistency—this will result in a moist cupcake, delicious both plain or smothered in Cream Cheese Frosting (page 95).

Deliciously cinnamon-y pecan cupcakes are a wonderfully warming treat on a chilly winter day. I like to have mine smothered in Cream Cheese Frosting (page 95) with a cup of dandelion root coffee (you can find the recipe on my website, elanaspantry.com). Garnish these cupcakes with a few chopped pecans.

Cream Cheese Frosting (page 95) pairs naturally with these cupcakes. If you can’t have dairy, try them with Vegan Coconut Whip (page 94), which accents their nutty flavor quite nicely. I make these cupcakes every August; they’re a great way to deal with the massive influx of zucchini during peak harvest.