Chocolate Cupcakes – honey, sprouted

I must say I love a good tea party. When my oldest girl was little (she’s 18 now), we used to attend a formal tea party and always had such a sweet time. As Hannah (my 10 year old) grows older, she now loves making and sharing tea with others. On the menu, she requested to have chocolate cupcakes, with a strawberry on top. With the milder weather, dandelions are popping up. She picked a wide array and plans to make dandelion flower tea for the spread as well. The recipe I pieced together for the cupcakes turned out well, so for those looking for a sprouted flour, raw honey sweetened option…


Chocolate Cupcakes

makes about 36


  • 6 pastured eggs
  • 1 1/4 cup honey, raw
  • 3/4 cup milk kefir (can also use yogurt or goat yogurt)
  • 1/2 cup filtered water
  • 1/2 cup butter, grassfed
  • 1/2 cup palm oil (or coconut)
  • 1 cup cocoa
  • 3 cups sprouted organic flour (I used a mix of barley and pastry wheat from To Your Health Sprouted Co.)
  • dash stevia
  • splash of vanilla
  • 1 tsp pink salt
  • 2 TB gmo free baking powder


  1. Preheat oven to 365-375
  2. Add all ingredients to a Blendtec of high speed blender.
  3. Mix well.
  4. Pour out into paper lined cupcake pans.
  5. Bake at 365 for about 18-22 minutes.
  6. Allow to cool before frosting.
  7. Enjoy!

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