Baby Cakes.

These baby face cupcakes are the perfect gift for the expecting Momma in your life. I made them for my pregnant friend last weekend. The batter was inspired by these vanilla cupcakes. They are perfect for a carb-craving Mother as they are sweet, but don't contain any refined sugar. These rich cupcakes also happen to be gluten and dairy-free.

The cupcake babies' skin-tone is achieved by using cashew cream as an icing (recipe below), their eyes are made of chocolate covered goji berries, and their faces are completed with addition non-edible, plastic soothers (available at dollar stores).

Isn't she a cutie?

1 cup brown rice flour
1 cup tapioca flour
1 cup coconut sugar (organic cane sugar can be substituted)
1 teaspoon each of baking powder, baking soda, and xanthan gum
Pinch of salt

1 1/2 cups water
1 egg (1 tablespoon of flax meal can be substituted)
3 tablespoons melted coconut oil
1 tablespoon vanilla

Mix together all of the dry ingredients in a large bowl. In another bowl, whisk together the water, egg, coconut oil, and vanilla. Add the wet to the dry ingredients and combine. Pour into a muffin-tin filled with liners. Bake at 350F for 25-35 minutes.

When cooled, spread cashew cream on the cupcakes.

To make the cream, soak 2 cups cashews overnight or for a minimum of 2 hours. The next day, drain the cashews and blend together with 1/4 cup maple syrup, a splash of vanilla, and add just enough water to get the cashews to blend (you may not need any, depending on the power of your blender). The resulting cashew cream should be the consistency of smooth nut butter.

Create the baby eyes with chocolate chips or chocolate-covered fruit. Using a butter knife, create a deep slit in the cupcakes and slide the soother into the slip. Voila! You have literally created baby cakes!