This weekend was a whirlwind. Despite not having any real plans we were all over the place with the girls and the last two days passed in a blur. Here’s hoping this week goes well for all of us!
Our weather has been WILD! This weekend it was in the 70s. We made the most of it and spent a lot of time outdoors at the playground and riding bikes. It’s hard to believe it’s February.
This little cutie finally went down the swirly slide by herself. 🙂
The girls have a Valentine’s Day party today at school so I spent Sunday making and decorating cupcakes. I made these Paleo vanilla cupcakes from Elana’s Pantry and they turned out really well. However, I got halfway through the recipe and realized it only makes 6 cupcakes (whomp whomp) so I had to triple the recipe.
These vanilla cupcakes are grain free, dairy free, and nut free. Plus, they couldn’t have been easier to make. I will definitely be making them again!
- ¼ cup coconut flour
- ⅛ teaspoon celtic sea salt
- ⅛ teaspoon baking soda
- 3 large eggs
- ¼ cup palm shortening
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- In a food processor, combine coconut flour, salt, and baking soda
- Pulse in eggs, shortening, honey, and vanilla
- Line a cupcake pan with 6 paper liners and divide batter between each
- Bake at 350° for 20-24 minutes
- Cool for 1 hour and then frost with your choice of frosting
To save time, I went with store-bought frosting, but next time I will try this buttercream one!
I got a bit fancy and decided to make little heart toppers as a decoration. I took two foam hearts and placed them on either side of a toothpick and Viola!
I then put the frosting in a zip lock baggie and cut the end off of one corner to make an icing dispenser.
Of course, what kind of baker would I be if I didn’t try one?
Have a wonderful day, friends!
What did you do this weekend?
What’s your favorite cupcake flavor?