The 4th of July is one of my favorite holidays.  Not only is it a celebration of freedom, which none of us take lightly these days, but it is full of iconic summer memories- pool parties, beach days, BBQ’s, watermelon, and late night fireworks. The smell of the BBQ, the ocean or pool, or smoke from smoldering remnants of fireworks all bring back memories of past celebrations.  As a kid, I remember the feeling of swimming until you’re starving and then eating until you are stuffed and then begging to get back in the water as soon as possible.  As the parent, I’m now the one telling my kids to let their food settle before jumping back in and being asked every 30 seconds if it’s time.  Now it is my turn to help create the fun memories for my kids.  When it comes to holidays, one of the ways I love to do this is through special dishes or desserts. As an added bonus, I like to make them healthy as well.

My mom use to make a cake that inspired these cupcakes.  It was my dad and sister’s favorite so she always made it for their birthdays in June and July.  So if summer had a taste, this would be it for me!  I wanted to recreate a healthy version of this cake for my kids.  I used my sugar free almond flour vanilla cake recipe instead of the box mix cake we used as a kid and found a sugar free Jello substitute at Whole Foods.  We made homemade whipped cream using monkfruit sweetener instead of sugar and decorated the cupcakes with strawberries and blueberries to be festive.  I was really surprised that we all liked the healthy version better than the original.  And better yet, we could eat the leftovers for breakfast guilt free!

Cupcake recipe:

1 c. almond flour

2 T. psyllium husk powder

1/2 c. monkfruit

2 t. baking powder

1 t. salt

4 eggs

1/4 c. applesauce or oil

1 T. vanilla extract

Preheat oven to 350 degrees.  Mix dry ingredients then add wet ingredients.  Portion batter into cupcake tray.  Bake for  20 minutes.  Once cooked, make Jello or Jello substitute to package directions.  Poke holes into cupcakes with forks and pour 1 tablespoon of jello mixture over each cupcake.  Put cupcakes in the refrigerator for 1-2 hours.  Once cupcakes are cold frost with whipped cream and berries.  To make whipped cream, combine cold heavy whipping cream, 1/4-1/2 cup of monkfruit sweetener, and dash of vanilla extract.  Using a stand mixer or hand mixer,  beat together for several minutes until it thickens into whipped cream texture.  Makes 12 cupcakes.  This recipe also works well to make a double layer 8 inch round cake.  Double the cupcake recipe and divide the batter into two lined 8 inch round cake pans.  Increase baking time to 30-35 minutes.