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 and no refined sugar it's a great excuse to eat cupcakes for breakfast! No one will object - I promise!
Recipe follows - directions are in the steps.
For the cupcake:
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*
For the whipped cream:
1 C. Heavy Cream*
3-4 T. Honey*
1 t. Vanilla Extract*
1/4 t. Vanilla Bean Powder (optional)
For the chocolate bees:
1/4 C. Dark Chocolate Chips*
Step 1: Toast the walnuts
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.
Step 3: Wet ingredients
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 'em all in at once! Add the vanilla last and whisk one last time.
Step 4: Combine ingredients
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.
Step 5: Making the chocolate bees
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 and keep cold until you need to garnish.
Step 6: Making the whipped cream
Fit a sandwich bag with a large round decorating tip and fill with whipped cream.