Baby Cakes

So last week, my sister and brother-in-law mentioned how I should make cakes that a one-year-old baby can eat. I thought about it, did some research and decided to make these “baby cakes” today. Instead of white flour and sugar, I substitute them with coconut flour (not cheap!) and maple syrup.

These cupcakes, by no means, are 100 percent “allergy-free”. These contain eggs, milk and peanuts. I will experiment with other ingredients in the near future but these are, by far, the healthiest cakes I’ve made.

Coconut flour is gluten-free and high in fibre. It has a lower fat content than nut flours. Coconut flour is made from grounding dried, de-fatted coconut meat. You can also use agave syrup in place of maple syrup but do avoid artificial stuff like xylitol. I made a peanut butter swiss meringue buttercream using unsweetened, organic peanut butter and dusted the cakes very lightly with unsweetened organic cocoa powder.

Those who are on the “paleo” diet can also make these as your “sweet treat”.


For the cupcakes
1/2 cup coconut flour
1/2 tsp baking powder
1/4 tsp sea salt
4 eggs
1/2 cup maple syrup
1/3 cup pure, cold-pressed coconut oil
2 tbsp milk [I don’t believe in hi-lo milk so I used full cream fresh milk]
1 tsp vanilla bean paste

For the peanut butter frosting
Whites from 2 eggs
1/4 cup maple syrup
125g unsalted butter, cubed and slightly softened
2 tbsp organic, unsweetened peanut butter
Some unsweetened organic cocoa powder

Gluten-free, white-sugar free ... but still yummy!

Gluten-free, white-sugar free … but still yummy!



To make the cupcakes
Heat oven to 170C and line your muffin pan with 8 cupcake liners. In a mixing bowl, combine coconut flour, baking powder and salt. In another bowl, whisk the eggs well and then add maple syrup, coconut oil, milk and vanilla bean paste. Add the dry ingredients to the wet ingredients, combine well until mixture is smooth. Divide into the cupcake liners and bake for 16 minutes or until toothpick inserted into a cupcake comes out clean.

To make the frosting
Whisk egg whites and maple syrup in a bowl set over a pot of gently boiling water until the mixture reaches 60C. In a stand mixer, beat the whites until you achieve stiff, glossy peaks. Add butter slowly, mixer beating on a slow. Once the buttercream comes together, add the peanut butter and beat until well combined. Pipe frosting on top of cupcakes.

The cupcakes have a toasty, coconutty flavour to them which goes perfectly with the peanut butter frosting. Not a peanut butter fan, add a teaspoon of cinnamon to the frosting for a slightly spicy, festive touch.

To order, click here.

Check out Alpha Bakes’ other creations here.

Baby Cakes, $45 for 8 cupcakes

Baby Cakes, $45 for 8 cupcakes


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