Sourdough Vanilla Cupcakes With Fresh Milled Flour (+No Refined Sugar)

You will be delighted how simple these cupcakes are to make!

Ingredients for Cupcake Batter

• 2.5 cups finely ground fresh milled flour (soft or hard white wheat berries)
• 1 cup honey
• 1/2 cup sourdough starter
• 1/2 cup butter (1 stick)
• 1/2 cup water
• 3 eggs
• 2-3 tablespoons vanilla
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Ingredients for Frosting

• 8 oz block cream cheese
• 1/2 cup softened/room temperature butter (1 stick)
• 1/4 cup honey
• dye-free sprinkles (optionally sprinkled on top)

Instructions for Cake

• Preheat oven to 350 degrees.
• Grind wheat berries. 1 cup of wheat berries yields about 1 and 1/4 to 1 and 1/2 cups of fresh milled flour.
• Cream together room temperature/softened butter, honey, and vanilla. I like to do this with an immersion blender right in a large glass measuring cup for less dishes. Once creamed, whisk in eggs and sourdough starter.
• Mix flour, baking powder, and baking soda together in a bowl.
• Add dry ingredients to wet ingredients and mix until just incorporated. Do not overmix.
• Pour batter into lined cupcake/muffin tins. Use these liners for unbleached/non chlorinated option. Gently tap the dish against the counter to remove air pockets.
• Bake at 325 for about 15 minutes or until cupcakes are golden brown on the top and bottom. Insert a knife or toothpick into the center of the cupcake. If it comes out clean, the cupcake is done; if it has batter, cook longer and try again in a few minutes.
• Wait until cupcakes are completely cooled before frosting, otherwise the frosting will melt and slide. I pop the cupcakes in the fridge or freezer for a bit to speed the process.

Instructions for Frosting

• Cream together all ingredients until smooth. I like using an immersion blender best for this but any blender will work.
• Spread on top of room temperature/cooled cupcakes.

Gluten Sensitivity

As our family healed from food allergies using a gut healing protocol, we learned how to re-create favorite recipes with healthier alternatives. With myself and all our children being gluten-sensitive, we were so thrilled to discover we tolerate fresh milled flour well. We, like many others, tried from scratch sourdough first, using store-bought flour. We continued to have inflammatory reactions from this. Now we make our sourdough and starter using only fresh milled grains and this has made all the difference for us. We have also, remarkably, been able to consume straight fresh mill flour baked goods (not fermented with sourdough first) without reactions since. Disclaimer: I am not a medical doctor, and this is not medical advice. If you have celiac or food allergies, talk with your doctor before adding in any new foods including this recipe.

Check out the process we used to heal from food allergies, auto-immune, and eczema here.