This is a tutorial for how to throw a birthday party for a two-year-old that really doesn’t care for birthdays.
Just kidding. This is where I tell you about how I stumbled upon the most amazing cupcake ever. But first, look at these pictures of my adorable children.
Lucy took money from her piggy bank to buy Landon’s present. And wrapped it by herself. She drew a map on the inside of the wrapping paper “so that he can be a pirate”. And she made him a card and signed it herself [she has a weird aversion to letters]. Such a proud mama moment. Though she did say today, “I wish there were more B’s in my name.”
After delicately unwrapping most of one present, Landon decided it was more fun to watch his sister and cousins rip into the paper.
Every time I look at this picture I think, “Man, I love that eat-in kitchen.” Oh, and here’s a halfway there bump update.
I swear he wasn’t miserable for the party.
He even showed us a mind trick where he blew the candles out by smiling. ;)
Certainly didn’t mind those cupcakes.
Oh yeah, cupcakes.
So these were amazing. No seriously. Maybe I’m on a sugar high but right now I’d choose these guys over juuuuust about any cupcake in my cupcake arsenal.
I can’t really take credit for these. We were at a birthday party this weekend and someone made a “conventional” cake subbing out coconut cream for the oil. And, well, let’s just say a dream was born. So I took my go-to chocolate cupcake recipe from the first babycakes cookbook and adjusted it a smidge.
Vegan, Gluten-Free Chocolate Cupcakes
1 3/4 cups garbanzo-fava bean flour
1/2 cup potato starch
1 cup unsweetened cocoa powder
1/4 cup arrowroot
1 tablespoon plus 1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
2 teaspoons salt
1 cup coconut cream
1 1/4 cups white sugar
3/4 cup applesauce
3 tablespoons vanilla extract
1 cup light coconut milk
1/4-1/8 cup unsweetened coconut flakes for topping
Preheat the oven to 325F. Line your muffin tins with paper liners.
Whisk together the dry ingredients: garbanzo flour, potato starch, cocoa, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add in the wet ingredients: coconut cream, sugar, applesauce, vanilla, and coconut milk. Use that whisk to mix the whole thing until it’s smooth.
Fill your liners about 2/3 full. Bake in the center rack for 15 minutes, rotate 180 degrees, and bake another seven [22 minutes total]. Check them with a toothpick or give them a little pressure with your finger and make sure they bounce back to make sure they’re done.
Leave them in the tins after you take them out oven for at least 20 minutes and then transfer them to a wire rack.
While the oven is still hot spread some coconut flakes on a baking sheet and let them sit in the hot oven for 5 to 10 minutes, stirring occasionally.
Frost them with your favorite vanilla frosting and top them with the coconut flakes.
I have to say they don’t taste super “coconutty” as much as super fluffy and “chocolatey”. There’s no weird gluten-free gritty after-taste.
And look how delicious they looked compared to the boxed mix I whipped up [you know in case these totally flopped].