This article is sponsored by Wholesome Sugar. All opinions are mine.
Okay it’s almost Easter and I know you’re all looking for a fun recipe to enjoy that’s not loaded with junk, right? I thought so. I have just the treat for you today. Last month I received a delivery filled with a box of Wholesome Organic Frostings and I was so excited to try these out. I haven’t been able to find an organic, delicious and gluten-free frosting so this made my day. For this post, I’m a paid blogger by Wholesome and all opinions are my own based on my experience with these frostings.
Let’s start by talking about Wholesome- who works closely with Fair Trade family-run farms for the purest organic sugar cane to create organic and Non-GMO products with 100% real and recognizable ingredients that are quite delicious. I’ve been using their products for about 5 years now and I didn’t know they had frostings so when these arrived on my doorstep, you can imagine how excited I was! I was with my family when I created these cupcakes and my parent’s couldn’t get their hands off of these babies! My mother has emailed me about 4 times in the last month saying ‘We made those almond cupcakes again- your father and I are loving them’. Ha! This is one of the first recipes I’ve made that my parents make over and over again- aside from the ones in my cookbook. So, why are these so tasty? Well, they’re super moist and delicious and they contain very few ingredients.
I started off with almond flour and tossed in a couple of other ingredients such as melted coconut oil, baking soda, sea salt, honey, cinnamon, almonds and vanilla extract. Super easy, right? It takes less than 5 minutes to toss these ingredients together and then transfer them into the cavities of the cupcake tin. So easy- even your kiddies can help with this recipe. It’s naturally sweet with the coconut oil, cinnamon and vanilla extract but the best part comes after you take these cupcakes out of the oven and let them rest for about 20 minutes. Then you spread the Wholesome Frosting on top! These frostings are super soft. I was honestly amazed at how soft they were- they’re not hard, crusty frostings that you often see in the food stores; those are so disappointing.
Check out a fun little video I made for you below step-by-step how to make these pretty cupcakes!
These organic frostings have a spreadable texture and are ideal for topping your Easter cakes, cupcakes or adding a sweet touch to your favorite cookies. They’ve got three flavors: Vanilla, Wild White Strawberry and Chocolate. I opted for the Vanilla because I wanted to stick with our Easter theme but you can get creative and mix n’ match them for your cupcakes. All you need to do is open the frostings and frost away! They’re ready to use and are made from Wholesome’s powdered sugar. No HFCS (High Fructose Corn Syrup) or artificial colors in here, folks. Clean ingredients compared to conventional, highly processed frostings that you see line the aisles of the food store. Plus, they’re USDA certified organic, Non-GMO Project Verified (YAY!!), gluten-free, dairy-free, kosher and vegan. What can be better than that? I’ll tell you what, I haven’t had a sweet tooth and I didn’t grow up on sugary cookies, candy or cereals so I don’t eat many sugary foods but when I received these frostings, I couldn’t help but rejoice (for my clients who, like myself, have been looking for a cleaner alternative to those processed frostings), and to indulge in a cupcake with icing that I can feel good about. You know what I mean! I know there are so many of you out there who don’t indulge because many sugary-foods are full of junk, but when you open up these frosting containers, it will bring you back to your childhood memories of birthday party cupcakes, just without all those chemicals. I know you’re going to love these cupcakes.
You can go out and purchase these frostings for your family just in time for Easter. You should be able to find them in any of the following stores: Whole Foods Market, HEB, Meijer, Giant Eagle, Fresh Market, Vitamin Cottage Natural Grocers, Earth Fare, Spartan Nash, Fairway, Festival Foods, New Seasons, Woodman’s, Fresh Thyme, Moms Market and iHerb.com.
So, get your cupcake pan ready because you’re going to want to make these for every holiday after you wow your Easter guests.
- 2 cups almond flour
- ½ tsp. baking soda
- ¼ tsp sea salt
- 3 Tbsp. whole chia seeds mixed with 9 Tbsp. water let this sit for 6 minutes and mix well
- 3 Tbsp. Wholesome Organic Honey
- 1 Tbsp melted coconut oil
- 1 Tbsp pure vanilla extract
- ¼ cup sliced almonds
- 1 tsp. ground cinnamon
- Wholesome Organic Vanilla Frosting
- 1/4 cup coconut flakes plus more if needed
Preheat the oven to 350 degrees F. Prepare a 12 muffin tin with paper liners. Note: if you do not use paper liners, the baking time will be different.
Place the dry ingredients in one bowl and wet ingredients in another bowl. Combine the wet ingredients with the dry ingredients and use a teaspoon to portion the mixture into the cupcake liners, filling them about 3/4 of the way.
Transfer the cupcakes to the oven and bake for 31 minutes or until golden brown. Stick a knife in the center of the cupcakes to make sure they are done.
Remove from the oven; set aside for 20 minutes at room temperature and then ice with the frosting. Top with the coconut flakes and serve. Store leftover cupcakes in the refrigerator for up to 5 days in a sealed container.
This is a sponsored conversation written by me on behalf of Wholesome Sugar. The opinions and text are all mine.