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Written by Isabella Berkoff
•Posted on May 28 2023
Rated 5.0 stars by 1 users
Easy
9
45 Minutes
Stephanie Niemis
Fire up the fun with these burger-inspired treats this summer! Perfect for picnics, birthdays, BBQs and Father's Day, these cupcakes will certainly steal the show at any outdoor gathering. Sink your teeth into moist avocado brownie "patties" with condiments made from naturally colored icing.
3 Eggs
1 ½ tsp Pure Vanilla Extract
2 tbsp Coconut oil, melted
3 tbsp Coconut cream (the thick part at the top of a can of chilled coconut milk), melted
⅓ cup Raw honey
1 cup White Almond Flour
2 tbsp Coconut flour
½ tsp Baking powder
⅓ cup Mashed avocado
½ Cup Luker Chocolate Natural Cocoa Powder
¾ cup Coconut sugar
¼ cup Nut butter
2 Eggs
2 tsp Pure Madagascar Vanilla Extract
1 tsp Baking powder
¼ cup White Almond Flour
¼ tsp Sea salt
½ cup Selva Dark Chocolate Chips (optional)
4 oz Cream cheese
1 ½ tbsp Butter, melted
1 ½ tbsp Maple syrup
½ tsp Pure Vanilla Extract
½ tsp Natural Red Colorant, plus more if a brighter color is desired
½ tsp Natural Yellow Colorant, plus more if a brighter color is desired
3 Strawberries, stems removed and sliced
¼ cup Shredded coconut
½ tsp Natural Green Colorant
1 tsp Sesame seeds
9 Toothpicks
Preheat oven to 350°F. Lightly grease a silicone muffin pan (or line a metal cupcake pan with 9 liners).
In a stand mixer, blend together eggs, vanilla, coconut oil, coconut cream, and honey until smooth. Add in the flour and baking powder and mix together.
Pour the batter evenly between the 9 cupcake molds. Bake for 20 minutes, or until a toothpick comes out clean. While cupcakes are baking, prepare the Avocado Brownies.
Grease an 8”x8” square baking dish.
In a food processor, mix together all of the Avocado Brownie ingredients (except for the chocolate chips). Once fully combined, mix in the chocolate chips by hand (if desired).
Spread the brownie batter into the greased baking dish and bake for 25 minutes. While brownies are baking, prepare the Naturally Colored Cream Cheese Icing.
Blend together all of the icing ingredients in a bowl with a hand mixer (except for the colorants).
Divide the icing equally into two bowls.
Add the Yellow Colorant to one bowl. Start with ½ tsp of colorant and add more until you reach your desired color. Repeat with the second bowl of icing, this time adding the Red Colorant.
Scoop the icing into two plastic bags and cut off a small corner of each bag.
Add the shredded coconut and ½ tsp of Green Colorant to a plastic bag. Massage the bag with your hands to coat the shredded coconut in the green colorant.
Once Paleo Vanilla Cupcakes have cooled, use a serrated knife to cut them in half to form hamburger buns.
Once brownies have cooled, use a champagne flute or a small circular cookie cutter to cut out 9 circles with the same diameter as the cupcakes.
To assemble the hamburgers, pipe the yellow icing on the bottom half of the cupcake (for the “mustard.”).
Lay the Avocado Brownie “Patty” on top of the yellow icing.
Pipe the red icing (for the “ketchup”) on top of the brownie patty. Sprinkle on the green coconut to resemble lettuce, add sliced strawberries, and pipe on one more small dollop of red icing again to attach the top of the cupcake.
If desired, press sesame seeds into the top of the cupcake, insert a toothpick, and enjoy!
Want to see more of Stephanie's healthy recipes? Check her out on Instagram @healthyholme, or visit her website for gluten-free tips, tricks, cookbooks and more!
Have a recipe you'd like to share? We'd love to see your sweet style! Tag us on social @ifiProvisions with #PastryatHome for a chance to get featured across our social channels. Happy baking!
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