My Easter was great–and I even tried a new recipe. I’m going to share the cake recipe, but not one of the frosting recipes because I don’t think it’s quite perfected yet!
I do think these cupcakes turned out the best of any I’ve made yet, which is crazy because I made them up on Sunday morning and just hoped they’d be good! I did start with a coconut flour cupcake recipe in front of me, but I didn’t follow a single measurement except the baking powder so I don’t think that counts!
Coconut/Almond Flour Cupcakes
1 tsp vanilla extract
1/4 tsp salt
1/4 cup maple syrup (or you could try extra stevia and/or another sweetener)
1/2 tsp vanilla stevia
1/2 tsp baking powder
2 Tbsp almond flour
6 Tbsp coconut flour
6 Tbsp coconut oil, melted (you could use butter)
Blend well, until all the lumps are gone (I used a hand mixer on high). Fill greased mini muffin cups 3/4 way (one heaping Tbsp in each). You may need to smooth out the batter before baking (it will be thick). Bake at 400 degrees for 10 minutes.
I’m not going to share the pink frosting recipe yet because I need to work on it. But the chocolate one is just Chocolate Avocado Pudding. I put it in the Easy Accent Decorator and then into the freezer for about 10-15 minutes so it would keep its shape on the cupcakes.
I made the cupcakes to share for the Easter dinner we went to at Joe’s parents’ house, and I’ll say I’m not sure if the frostings I made were super kid-friendly…but the verdict on the cake part was positive!
Side note: Joe doesn’t usually (ever) eat dessert—he orders it at restaurants, but takes a bite and then wants me to eat the rest. He’s not a fan of chocolate either. But he ate one of the cupcakes (with pink frosting, not chocolate), and he said it was so good that he wished I brought the rest home. Ha.
My stitches are out. I took them out Sunday morning—because I couldn’t stop thinking about the fact that I was going to have to do it before I left for my trip (even though they were supposed to come out Monday—but I was leaving at 6am). I’m not recommending doing this, really. It wasn’t hard, but I kept thinking if I snipped the wrong piece, I’d be leaving a segment of “stitch” inside under my skin. It worked out alright though, so I’m lucky.
I’m visiting a friend right now, and she has a 6 year-old and a 1 year-old, so I’m planning to have a lot of fun for the next week! They’re on spring break, so we have a lot of activities planned, and I’ve already spent most the afternoon playing princesses, marbles, and painting (I’m good at princesses if I do say so)! Jena (pronounced “Gina”) is one of my foodie friends (and by that, I mean that we love to eat a lot), so we always have big plans to make lots of food. I’m hoping we’ll share it with you too (at least visually).
I think Jena and I are going to try this new cupcake recipe this week too, and test it out on her daughter, Amelia (maybe Dylan too–do 1 year-olds eat cupcakes?). I love to bake healthier alternatives to standard desserts, but I am not so naive as to think the harshest critics will be the adults who try them. I’ve tried many times to get Matthew to eat something slightly different than what he’s used to, and nothing gets past him!
How was your weekend?
Any new treats to share?