I love making these cupcakes. Not only are they fun because you get to pipe little chocolate bees but they are actually healthy. With all of the organic ingredients it's a great excuse to eat cupcakes for breakfast! No one will object - I promise!
3/4 c. walnuts - toasted and finely ground
1 1/4 c. all-purpose flour
1/4 c. whole wheat flour
3/4 t. baking soda
1/4 t. salt
1/4 t. cinnamon
1/2 c. honey
1/2 c. agave nectar
1/2 c. unsweetened applesauce
1/2 c. vanilla yogurt
Before you get ahead of yourself you will want to toast the walnuts. Yes, you really do need to toast the walnuts. I know it's an easy step to leave out but the flavor profile is much different (and better) with toasted nuts.
Preheat oven to 350 degrees F. Toast walnuts 5-7 minutes or until you can start to smell the delightful aroma fill your kitchen. Remove from the oven and put directly into a food processor. Whiz until finely crumbled. Set aside.
In a large bowl sift dry ingredients together. Set aside.
In a medium bowl whisk all of the wet ingredients together. I've always heard to add your eggs one-at-a-time but I've never noticed a significant difference in the final outcome so I say just throw them all in at once! Add the vanilla last and whisk one last time.
Combine wet and dry ingredients together adding walnuts in last. Line cupcake tin(s) with papers and fill 3/4 full.
Bake at 350 degrees F for 15-18 minutes or until toothpick comes out clean. Let cool completely.
Homemade Whipped Cream
1 c. heavy cream
3-4 T. sugar
1 t. vanilla extract1/4 t.
vanilla bean powder (optional)
Combine all ingredients in a mixing bowl. Beat with mixer on high until stiff peaks form. Fit a sandwich bag with a large round decorating tip and fill with whipped cream.
1/4 c. dark chocolate chips
In a microwave safe container melt chocolate 15 seconds at a time until fully melted. While chocolate is melting line a baking sheet with waxed paper and fit a sandwich bag with a small round decorating tip. Fill sandwich bag with melted chocolate and pipe a bee shape of your choice onto waxed paper.
Refrigerate until you need to garnish. If you know how to temper chocolate by all means do it! I don't so I just refrigerate until ready to serve.
Pipe whipped cream on completely cooled cupcakes. Top with a chocolate bee. Eat and enjoy. Yum!