Healthy Memory Boosting Cupcakes

Not only are these so amazingly tasty, but they’re also made using only memory boosting ingredients, which help to delay the onset of dementia.

Dementia and Alzheimers are syndromes and diseases that have both effected my family. They are not the same, but have similar symptoms. Dementia is a syndrome, whereas Alzheimers is a disease. Alzheimers is a terminal illness and there is no cure, dementia (although currently no cure), can be managed and prevented.

My grandma suffered with Alzheimers and it was heartbreaking watching her brain deteriorate, and now my other gran has been diagnosed with dementia. Thankfully it’s very early stages and there are now lots that can be done to delay the onset. I’m a big believer in fuelling the body with nutritious food, so today my gran will receive a food delivery with some of the items on the list below, I’m hoping she will love the food I’ve got for her and will want to include these items regularly in her diet. I’ve done a lot of research into this and also spoken to my Gran about what foods she likes or would be willing to try as I want this to be sustainable and enjoyable. I’ve also created this very recipe, with her in mind.

I was lucky enough last year to meet a lovely lady behind the Caron Cares at the UKblog awards, her blog is packed with lots of advice for anyone caring for someone with dementia, so if that’s you please check out the blog too and download the free dementia cards, if you know anyone suffering!

Food’s to prevent dementia include:

  • leafy greens
  • berries
  • cherries
  • lemon
  • brussel sprouts
  • broccoli
  • whole grains (quinoa, oats)
  • beans & legumes
  • tomatoes
  • carrots
  • eggs
  • beetroot
  • nuts
  • fish
  • sunflower seeds
  • cinnamon
  • pumpkin seeds

stacey hogan - dementia cupcakes stacey hogan healthy cupcakes

Ingredients (makes 12):

For the cakes:

300g ground almonds
1 tsp. baking powder
4 medium eggs
60ml liquid coconut oil
1 tsp. cinnamon
10 tbsp. honey
1 apple
200g blueberries
Juice from 1 lemon

For the icing:

100g cashews
90g coconut milk (hardened from the top of a can of full fat coconut milk)
3 tbsp. honey
Juice from 1 lemon
2 tsp. vanilla
50g pistachios


  1. Preheat the oven to 170C.
  2. Start preparing the cake mix by combining the ground almonds, baking powder and cinnamon in a large bowl.
  3. Slowly add in the eggs, coconut oil, cinnamon, and honey, mixing well as you go, until it forms a batter.
  4. Slice the apple and cut into small chunks (I left the skin on), then place in the mixing bowl and add in the blueberries, gently folding the mixture as you go so the fruit is well combined.
  5. Divide the mixture between your muffin cases and bake for 35-40 minutes.
  6. Remove the cakes from the oven, once golden brown, then set aside to cool. Meanwhile start making the icing.
  7. Place all the ingredients (except for the pistachios) into a food processor and blitz until well combined.
  8. Spoon the mixture on top of your cakes, then sprinkle chopped pistachios on top to serve.
  9. Keep refrigerated for 3 days or keep for longer periods of time in the freezer.

Love from Stacey x

If you like my recipes please vote for me to win the Northern Blog Award here. I’m in the Healthy Food & Eating category and you don’t have to select a blog from each category if you don’t want to,

Thank you xxxxx


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