Sometimes you gotta treat yo’self (and/or others) to a fantastic cupcake. This doesn’t mean it has to be packed with butter and sugar and contain more calories than a Big Mac, right!? Cupcakes can be “healthified” as much as any other of our favourite treats, but let’s be honest, sometimes those recipes don’t always meet our expectations (and they’re often super complicated). Thankfully, I’ve found a gluten-free recipe that ACTUALLY tastes amazing and looks and feels like a real CUPCAKE – you know, like a store-bought, not-so-nutritious, version of one of our all time faves.

Gluten Free Vanilla Cupcakes

Makes 12 cupcakes

INGREDIENTS

1 cup chestnut flour*

1/2 cup coconut flour

2 tsp gluten-free baking powder

1/4 tsp sea salt

1/2 cup vegan margarine (I use Earth Balance)

3/4 cup pure maple syrup

4 large free-range organic eggs*

1/4 cup unsweetened almond milk

1 tsp pure vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Line a 12-hole muffin pan with paper liners.
3. Combine chestnut flour, coconut flour, baking powder, and salt in a medium bowl; mix well. Set aside.
4. Cream together 1/2 cup margarine and 3/4 cup honey in a medium mixing bowl; beat on medium speed for 1 minute.
5. Add eggs one at a time; beat until blended.
6. Add 1/4 cup almond milk and extract; beat until blended.
7. Add flour mixture to butter mixture; beat until creamy.
8. Scoop batter into prepared paper liners. TIP: I use an ice cream scoop to ensure that the cupcakes are even and will thus bake evenly.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool on a baking rack.

*NOTES: You can use almond flour in place of chestnut flour, or you could even use any other type of gluten-free flour (e.g. chickpea flour, brown rice flour, etc…), although I can’t guarantee that the cupcakes will turn out (or taste) the same. Just don’t use ONLY coconut flour since it will absorb most of the liquid and the cupcakes will be dry. I used chestnut flour ’cause that’s one that I have on hand and I wanted to test it out (it passed the test), and almond flour is hella expensive. You can find chestnut flour at Italian grocery stores, and in Montreal, we’re lucky enough to have some really good ones!

PS: If you want to make these cupcakes vegan, you can use flax eggs instead! Just mix 1 Tbsp ground flax seed with 3 Tbsp water for each egg.

Chocolate Frosting

INGREDIENTS

1/4 cup vegan margarine

3 Tbsp unsweetened almond milk

2/3 cup organic unsweetened cocoa powder

1/4 cup pure maple syrup

DIRECTIONS

1. Whip margarine in a stand mixer on medium speed for 1 to 2 minutes, or until creamy.
2. Add almond milk to margarine; beat until well blended.
3. Add cocoa powder; beat until well blended, scraping down the sides of the bowl occasionally. It will be lumpy at first, so keep going until it smooths out.
4. Slowly add 1/4 cup maple syrup while beating on medium speed until smooth. Set aside.
5. Once the cupcakes are cool, evenly spread with frosting.

BONUS!: This recipe was adapted from the Fixate Cookbook so it’s 21 Day Fix approved! Each cupcake counts for 2 yellow, 1 blue, and 1 tsp.