Weezy Cupcakes & Minnie Galore
We decided to do a small party this year with JUST immediate family (which still ended up being 18 people!)
We BBQed and got together in the clubhouse at my condo–this is my yoga room, which I transformed into a Minnie wonderland for the Weez.
She finally opened up at the end, but I think it was overwhelming for her–especially since we were all getting over being sick
Obviously, this is not a health food—but I say it’s MUCH better when you make it yourself! You can hand-pick the best quality ingredients, avoid GMO’s and choose organic when necessary!
Print This!Vanilla Bean Cupcakes
makes about 24
adapted from: Vegan Cupcakes Take Over the World
**these are not vegan**these are not a health food**
ingredients:
- 2 1 /2 cups all purpose flour (preferable King Arthur)
- 1 3/4 cups coconut milk
- 2 teaspoons apple cider vinegar
- 1/4 cup organic *cornstarch
- 4 eggs
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup organic grass-fed butter
- 1 1/2 cups organic granulated sugar
- 2 1/2 teaspoons vanilla extract
- 1 vanilla bean, pod scraped out
directions:
Preheat oven to 350 degrees. Line muffin tins with cupcake liners. Whisk milk and vinegar together and set aside until curdled {Note: you could always just use buttermilk instead of coconut milk/ACV combo}. Sift together flour, cornstarch, baking powder, baking soda and salt into a large bowl. Set aside. Cream together butter and sugar until light and fluffy be sure not to over mix (no longer than 2 minutes). Add vanilla and vanilla bean and alternate adding flour mixture and milk just until mixed thoroughly. Fill muffin liners 2/3 way full and bake 20-22 minutes.
And the best part to top it off…..
Whipped Cream Cheese Icing
ingredients:
- 16 ounces of organic cream cheese
- 1 cup heavy cream (preferably local, organic grass-fed)
- 1 cup organic powdered sugar
- 1 teaspoon vanilla extract
- 1 vanilla bean
- a pinch of sea salt
directions:
Cream the cream cheese, salt and vanilla in your stand mixer. Add in COLD heavy cream and beat on the highest setting. Slowly add in powdered sugar. {Tip-if you want to cut back on sugar you can always replace some with cornstarch, do 1/2 cup sugar/1/2 cup cornstarch or arrowroot–but birthdays are once a year so I said what the heck }
E had her birthday party in “school” on Friday. I made healthy, allergy-friendly cupcakes for her classmates! Much to my surprise all of the kids loved them, from what I heard! I whipped up a delicious frosting for the top, since I was unsure of how buckwheat banana sunbutter muffins would go over. The cool thing, however, is how they encourage parents to bring in healthy alternatives for cakes and cookies.
So here’s how I made it healthy, yet still fun for the kids!
You can see here again how she figured out not to use her fingers—she hates getting her hands dirty. Just like her daddy.
Gluten-Free Banana Sunbutter Cupcakes
ingredients:
- 1/4 cup buckwheat flour (sprouted preferably)
- 1/4 cup millet flour
- 1/4 cup organic ground flax (sprouted preferably)
- 1/4 cup coconut flour
- 1/2 cup hemp hearts (optional)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon salt
- 3 eggs
- 2 egg whites
- 1/4 cup coconut oil, plus more for muffin tins
- 1/4 cup coconut milk
- 3 very ripe bananas
- 1/2-3/4 cup sunbutter
- 1/2 cup coconut palm sugar
- 1/4 cup plus organic grade-B maple syrup
- 1 teaspoon alcohol-free vanilla extract
directions:
Grease muffin tins with coconut oil (or use liners) and preheat oven to 350 degrees. Sift and mix dry ingredients, excluding sugar in a bowl and set aside. Cream 2 bananas in a stand mixer and add in coconut oil, maple syrup, coconut palm sugar and vanilla. Then add eggs one at a time and until mixed. Slowly add in dry ingredients and alternate adding dry ingredients and milk. Mash the third banana so it’s still chunky, but in small bites. Fold in bananas, sun butter and hemp seeds. Using an ice cream scoop fill muffin tins 3/4 of the way full and bake for about about 22 minutes, checking on them after about 19 minutes. You want them to be golden, set in the middle, but be careful not to over bake. {If making mini muffins make for about 11 minutes.}
Add “frosting” right before serving.
Print This!Banana Sunbutter “Frosting”
ingredients:
- 1 cup sunbutter
- 1 can coconut “cream” (let a can of full fat coconut milk sit in the fridge overnight and scrape the cream only off the top, set water aside or toss)
- 3/4 teaspoon vanilla
- A pinch of sea salt
- 1 small ripe banana
- 1-2 TBSP maple syrup (I use grade B ).
directions:
Place all ingredients in stand mixer with paddle attachment (hand held mixer works fine too) and whip up until real creamy and fluffy. I added a small squeeze of fresh lemon juice to preserve it overnight. Whip again before using or add to pastry bag or ziplock bag to pipe it on top of cupcakes/muffins. Enjoy!!!
I send these brownies in for the teachers and I think they appreciated the chocolate
Now….time for a SUGAR DETOX!
Aaaand to prove I am still a fitness blog—here’s how I started that process after all the cupcake eating this weekend:
I actually went for a run in the most PERFECT weather on Sunday:
Special shouts to Ari who’s Minnie birthday blows anyone else’s away. I wish I had the time and talent to pull it off like you did, girl! Thanks for the inspiration!
And to Princess Emma Couture for the BEAUTIFUL hand made dress for Ella! Thank you for speeding up my order and shipping it lightning fast! It was worth every penny!
I wish I could post more photos for you all but my software is being really weird and it’s like 1,000 times more work to edit the photos and upload them. I need help! Plus, E was on my lap for 90% of her party so I didn’t get a chance to take all of the photos that I wanted to of the smaller details.It’s all good though. The day was about her all in all!
Keep your eyes peeled because I plan to post again this week—and actually about fitness/nutrition.
Talk Soon!
-L
