Super quick wholefood vanilla cupcakes made using simple, natural ingredients. Quick, easy and delicious. Perfect for kids parties.
Super quick wholefood vanilla cupcakes
I’m a celebration cake kinda girl (read on for the recipe for super quick wholefood vanilla cupcakes).
I love making Birthday cakes and even better if there’s a theme.
Now I’m no pro, there aren’t any sculptured edible decorations (well apart from the monkey I made for my older son’s 1st Bday cake) but I do love a pretty cake.
I’ve even made a (I won’t name it here) cake for my friend’s hens party. Let’s just say I get a thrill out of making weird and wonderful cakes and seeing the vision inside my head come to life.
When my little guy turned two last I did something pretty big for me.
I let go of the cake reigns. I won’t say it was easy but I did it.
I let the Birthday boy (with the help of his big brother) choose his cake.
They both agreed that he wanted cupcakes and the Birthday boy requested that they be blue and yellow.
That was it. Cupcakes with blue and yellow icing. Not exactly something that required any sort of creativity but I suppose simple is good too.
Wow… easiest cake ever? Yep!
But not for long.
Of course my anxious little brain went into a bit of overdrive – gah I need a cupcake recipe that will pass my wholefood test but the other kids won’t turn their nose up at.
You see, a lot of kids love my recipes but there are also a lot of kids who have good old caster sugar and white flour filled cupcakes who have one bite of my creations and deem them disgusting.
My kids love them because it’s what they’ve grown up on but I know even myself, it took me a long time to adjust to the different sweetness when I started cooking wholefood recipes.
‘Maybe I’ll just make good, old sugary cupcakes?’ I thought.
Nope brain couldn’t handle that idea.
I also knew that spending hours Googling would probably just stress me out even more so I adapted my old faithful vanilla cupcake recipe and created super quick wholefood vanilla cupcakes.
Would you believe… they were even better than the original!
You might also like my gluten & dairy-free chocolate celebration cake.
I just reduced the sugar a bit and replaced it with rapadura and used wholemeal spelt flour instead of white plain flour.
That’s how easy it can be to eat wholefoods. It really doesn’t have to be complicated
I just look for every opportunity to ‘upgrade’ the ingredients so they’ve got more goodness. The less refined the better.
e.g. when you’re choosing flours, go for the wholegrain variety.
You don’t need special recipes, just adapt your old favs like my cupcakes.
What is rapadura sugar?
Rapadura is the pure juice extracted from the sugar cane (using a press), which is then cooked to evaporate off the water, whilst being stirred with paddles.
It is then seive ground to produce a grainy sugar. It has not been cooked at super high heats and spun to change it into crystals, and the molasses has not been separated from the sugar.
It is produced organically, and does not contain chemicals or anti-caking agents.Quirky Cooking
They were so good! Sure they were brown but some kids just thought they were chocolate.
I gave in on the icing and used good old icing sugar but my compromise was all-natural food colouring.
I used the Hoppers brand and their sprinkles too.
All-in-all it was a raging success.
The Birthday boy loved them!
The kids devoured them and they took me next to no time to make.
I actually baked a double batch and made some mini once for daycare for his actual Birthday.
I just threw them in the freezer then iced them the night before. I took them out to thaw a few hours before icing them and iced them once they’d come to room temperature.
My easy sausage rolls are another Birthday party favourite.
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- 1/3 cup freshly squeezed orange juice
- 2 free-range eggs
- 125g unsalted butter
- 1/2 cup rapadura sugar (or use caster)
- 225g wholemeal spelt flour (or wholemeal flour)
- 3 tsp baking powder
- 1/2 tsp vanilla extract
- Preheat the oven to 180C fan forced and line a 12-hole cupcake tray with cupcake cases.
- Throw all the ingredients a food processor or blender and blitz until combined and smooth.
- Scrape down the sides and then blitz again for a couple of seconds.
- Divide the batter between the cupcake cases.
- Bake for 15-20 minutes or until a cake tester inserted in the middle comes out clean.
- Transfer to a wire rack to cool.
- Ice as desired.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 2237 Total Fat 117g Saturated Fat 67g Trans Fat 0g Unsaturated Fat 43g Cholesterol 641mg Sodium 1639mg Carbohydrates 271g Fiber 24g Sugar 123g Protein 47g