Healthy Cupcakes? Oh Ya!

It’s no secret that cooking is not one of my unique innate abilities. In fact, it’s a miracle that my children have even survived given my lack luster cooking skills.

I blame my mom. Unsurprisingly, one day I was looking through my mom’s memorabilia and came across a high school report card of hers. She got a ‘D’ in food science.

I rest my case.

Never trust a skinny cook, my mom is about 100 lbs, I’m not much more. I just don’t have an appetite for food the way I have an appetite for other things in life.

My children have had to endure my ‘functional eating’ habits and ‘desire’ for nutritious food. I was thrilled the other day when my daughter actually asked for my spicy salmon and asparagus for dinner. I informed my son, Sam,  that Hannah had gone to ‘the dark side’ and he was on his own…my hope is that he’ll follow suit and develop a taste for my (tasteless) cooking too.

Actually, it’s not all that bad. My plan is to set the ‘cooking’ bar SO low, that if there ever were an occasion that I’d cook for you, you’ll be pleasantly surprised that ANYTHING is edible 😉

And hey, I look for super cool recipes like the one to follow. While I don’t do much baking, it’s good to know that my friend, Belinda Benn has me covered. In cupcakes that is…24 varieties. I thought cupcakes only came in two varieties: chocolate and not chocolate 🙂

In any case, check out this recipe and stay tuned for more recipes from her coming up.

Cappuccino, Fig and Quinoa with Roasted Coffee Frosting

(Energy Boosting Cupcake)

female fat loss over 40

Makes approx. 15 cupcakes


  • ½ cup quinoa flour
  • ¼ cup almond meal (flour)
  • ¼ cup cacao powder
  • 2 tablespoons palm sugar or ½ teaspoon of Stevia
  • 1 teaspoon bicarbonate soda (baking soda)
  • ¼ cup dried figs, finely chopped
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons espresso (strong) coffee
  • 1 egg white, beaten to stiff peaks
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened apple sauce


  1. Preheat the oven to 170°C (340°F). Prepare the cupcake tin by lining it with paper cases.
  2. Sift the flour, almond meal, cacao & bicarbonate soda (baking soda) into a bowl, add the sugar or stevia & mix well.
  3. Combine the applesauce, oil, coffee & vanilla in a separate bowl, whisking well.
  4. Add the wet mixture to the flour mixture & combine well.
  5. Fold through the beaten egg white & figs.
  6. Place into the prepared cupcake cases.
  7. Bake for 20 minutes.

Calories 71.4, protein 1.9 g, carbs 9.5 g, fat 3.3 g, fiber 3.3 g

Roasted Coffee Frosting

  • ¼ cup coconut oil (not melted)
  • ½ teaspoon organic coffee extract
  • 2 teaspoons coconut milk, unsweetened & organic
  • ¼ teaspoon stevia powder
  • 1 tablespoons almond meal
  • 1 tablespoon arrowroot
  1. Using an electric mixer blend the coconut oil with the arrowroot powder until light & fluffy.
  2. Add the coffee extract, coconut milk, & stevia & mix well.
  3. Mix in the almond meal by hand.
  4. Refrigerate for 5 to 10 minutes before using on your cupcakes.

Calories 36.2 , protein 0.1 g , carbs 0.5 g, fat 3.7 g