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Easter Basket cupcakes

Desserts  ·   GFCF  ·   Gluten-Free  ·   Parties  ·   Seasonal  ·   Vegan  ·   Vegetarian  ·   Weight Watchers Points

Easter Basket CupcakesYou can add pipe cleaner handles to make these look more like baskets! I love Easter treats, they remind me of the joy of finding colored eggs in the yard or around the house, new dresses and bonnets for church, and my magical Easter basket full of candy. This treat evokes all of that nostalgia while being quite a bit healthier. These tasty cupcakes look like little Easter baskets and taste of sweet coconut.

I created a light coconut-scented cupcake that’s free of refined sugar, gluten-free and plant-based, then topped it with fluffy frosting, naturally colored coconut grass, and candy-coated almonds. While there is a little sugar in the almond coating, they are far less sugary than jelly beans or other Easter treats. And for kids or grandkids who can’t have gluten or dairy, these are super cute. Enjoy and happy spring!

Suitable for:
vegan, gluten-free, reduced-sugar diets

Not for:
low-sodium or migraine diets

Could this be migraine-friendly?

This recipe is tricky, as it’s from my days before I was diagnosed. Here’s how I might renovate this recipe to be migraine-friendly:

  • Sea salt > omit to make lower in sodium
  • Soy milk powder > sub rice milk powder
  • Lecithin granules > use sunflower lecithin if available (most lecithin granules are made from soy)
  • Agave syrup > this recipe is higher in natural sugars than I would normally recommend and reformulating with stevia would involve completely starting from scratch. For a special occasion, these would be okay.
  • Candy-colored almonds > nuts can be a migraine trigger. I would omit or use organic jelly beans for decoration, then toss.

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Easter Basket Cupcakes
Easter Basket cupcakes
Votes: 0
Rating: 0
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Print Recipe
Adorable Easter Basket cupcakes, using natural sugars, no food coloring, and tasty coconut grass.
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
20 minutes
Easter Basket Cupcakes
Easter Basket cupcakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Adorable Easter Basket cupcakes, using natural sugars, no food coloring, and tasty coconut grass.
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
20 minutes
Ingredients
Cupcakes
  • 1 cup sweet sorghum flour (135 g)
  • 1 cup gluten-free oat flour (120 g)
  • 1 cup brown rice flour (160 g)
  • 1/4 cup coconut flour (25 g)
  • 1 tbsp baking powder (5 g)
  • 1 tsp psyllium husk powder (2 g) or xanthan gum
  • 1 tsp sea salt (2 g)
  • 1/2 tsp baking soda (1 g)
  • 3 tbsp ground flax seeds (15 g) plus 6 tbsp (90 ml) filtered water
  • 1 cup agave syrup
  • 1 cup applesauce unsweetened
  • 1/4 cup coconut oil 1
  • 1 tbsp vanilla extract
  • 1 tbsp coconut extract
  • 1 cup mineral water plain or lemon-flavored
Creamy vanilla frosting
  • 14 ounces coconut cream
  • 1/2 cup soy milk powder rice milk powder preferred (185 g)
  • 1/4 cup agave syrup light
  • 1 tbsp vanilla extract
  • 1 tbsp lecithin granules (8 g)
Coconut grass
  • 2 cups unsweetened flaked coconut large flake, unsweetened (100 g)
  • 4 tsp parsley juice
Servings: cupcakes
Units:
Recipe Notes

Per frosted cupcake:

  • 238 calories
  • 9 g fat
  • 7 g saturated fat
  • 0 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 192 mg sodium (93 mg sodium with salt omitted)
  • 105 mg potassium
  • 34 g carbohydrate
  • 4 g fiber
  • 15 g sugars
  • 5 g protein
  • 6 Weight Watchers Points Plus

If you cannot find rice milk powder, you can use soy milk powder or powdered sugar. If you don't have a juicer just run some chopped parsley through your blender, then strain it before using. I found these almonds at Williams-Sonoma (pricey!) and they say they might contain traces of wheat, dairy, or egg. So read your labels if you avoid any of those foods.

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Comments

  1. Abby @ The Frosted Vegan says

    March 25, 2013 at 4:02 PM

    These are SO stinking cute!

    Reply
    • Stephanie Weaver says

      March 26, 2013 at 7:00 PM

      Thanks Abby. Love the name of your blog!

      Reply
  2. Kaitlin Jenkins says

    March 25, 2013 at 7:21 AM

    SUPER cute! This would be something I would love to make with my niece this Easter, thanks for the great idea 😀

    Reply
    • Stephanie Weaver says

      March 25, 2013 at 12:57 PM

      Let me know if you make them, Kaitlin. I love to see photos on FB!

      Reply

Trackbacks

  1. {Easter Weekend} Raw Carrot Cake Bites with Vanilla Protein Frosting (can be vegan & gluten free!)… and Fave Five Friday: Healthier Easter Inspired Treats @ Nutritionist in the Kitch says:
    March 29, 2013 at 8:52 AM

    […] 2. Easter Basket Cupcakes from The Recipe Renovator […]

    Reply
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