Healthy CAKE SMASH

My son turns 1 today, I can't believe it! In honor of his special birthday, I've decided to share the recipe I used for his mini cake smash. I made him cupcakes instead of a cake, since they are a much more manageable serving size and I can give him one every night all weekend. I made these to be grain free and sugar free in line with the Weston Price guidelines for babies and toddlers. Weston Price recommends grains only over the age of one, unless there is celiac disease in the family, then it is recommended to wait closer to 2 years. We do have celiac in the family so we will be waiting a bit longer. They are made with coconut flour, tapioca flour, grass-fed butter, raw milk, and sweetened with maple syrup. My son also has a severe egg allergy so I made these using Bob's Red-mill Egg Replacer, it is a fantastic substitute for eggs. But this recipe will work great if you decide to use eggs as well. The frosting is a cream cheese frosting made with only 3 ingredients; farm fresh cream cheese, grass-fed yogurt and our own maple syrup. When my son finished what he wanted of the cupcake, he generously fed me some. It was delicious!

Cupcake Ingredients:

• 1 and 1/2 cups coconut flour

• 1 and 1/2 cups tapioca flour

• 1/2 cup melted butter

• 1 cup raw milk (or use breastmilk!)

• 1 cup applesauce

• 3 tbsp apple cider vinegar

• 1/4 cup maple syrup

• 2 eggs (or egg replacer)

• 1 tbsp baking soda

• 1 tsp sea salt

Frosting Ingredients:

• 1 and 1/2 cups cream cheese

• 1/2 cup plain greek yogurt

• 3 tbsp maple syrup

Directions:

1. Preheat your oven to 350 F. Oil or butter a muffin tin.

2. In a large bowl, whisk all of the wet ingredients (butter, milk, vinegar, syrup, eggs), then add in the dry (remaining). Stir well, the batter will be thick.

3. Scoop into your muffin tins, fill until just below the top.

4. Bake 25-30 min.

5. Combine all of the frosting ingredients in a small bowl. Use a hand held blender to combine. Spread evenly over cooled cupcakes. Enjoy!