It's a very special week in our house. Not only is my mom here for a visit, but we are celebrating my younger son's birthday! The big events lately have been all about my oldest son, so I wanted to take this opportunity to switch it up and give the spotlight to my baby boy.
Sadly, my baby boy isn't a baby anymore. He is turning 17!!! That is just one year away from being an "adult". Seriously, that is crazy to me. The crazy part comes from the fact that I can see him so clearly as a baby and toddler. I remember his cute little habits and how he always loved being by my side. Since I mentioned he is turning 17, I'm sure you can understand that being by my side isn't a huge priority anymore. And honestly, I'm okay with that. I love that he is independent and has a good head on his shoulders.
Another thing that I love about this kid is that he has a sense of humor beyond his years! It comes so naturally with little to no effort. He never ceases to find an opportunity to make someone laugh, or even create humor in situations you would never ordinarily find funny. Somehow, he manages to do just that with his quick whit and charm. As a matter of fact, he has been deemed by several of his teachers to be most likely to end up on Saturday Night Live. I could totally see that happening! But wherever it is that life takes him, I know without a doubt, he will leave a trail of smiles behind him. That is such a great quality in a person, don't you agree?
To celebrate his 17th year, chocolate cupcakes are in order! This is one of his favorite treats and what better occasion to enjoy them than his birthday. Recently, I have switched up my almond flour and use Anthony's Goods. I am loving this brand and yes, I do notice a difference. It's hard to explain but I feel like the outcome results in a higher quality cupcake or whatever it is I'm baking.
Typically, my family isn't big on frosting. But for these cupcakes, I created a rich, creamy, chocolate frosting that is to die for! Using soaked cashews and full fat coconut milk are two of the components responsible for that. It is so delicious that you will have a hard time not eating it right off the spoon! Just allow time for the cashews to be soaked. You can also make the frosting a day in advance and store it in an airtight container.
If for some reason you prefer a no frosted cupcake, rest assured, you will enjoy them just as they are!
Once frosted, I like to sprinkle some dark chocolate shavings on top. Don't they look delectable? Whether you are celebrating something special, or just have a chocolate craving, these cupcakes are sure to be a hit!
2 cups almond flour
2 Tbs coconut flour
1/2 cup raw cacao powder
1/2 tsp baking powder
1/4 tsp sea salt
3/4 cup full fat coconut milk
1/4 cup grass-fed butter, ghee, or coconut oil, melted
1/3 cup pure maple syrup
2 tsp pure vanilla extract
2 cups raw cashews, soaked 4 hours
1/3 cup raw cacao powder
1/4 cup pure maple syrup
1 tsp pure vanilla extract
pinch of sea salt
1/2 cup full fat coconut milk (or water, won't be as rich)
1. To prepare the frosting, soak the raw cashews in filtered water for a minimum of 4 hours. Drain and rinse.
2. Place the soaked cashews, along with the rest of the frosting ingredients, into your high speed blender. This is a must for a smooth and creamy consistency. Blend until smooth using your accelerator to aid in the process. You will have to stop a few times and scrape the sides down to ensure all of the ingredients are blended thoroughly. Remember, we want the frosting to be thick. It may seem like you need to add more milk, but you don't. Just give it a few times processing and you will end up with a smooth and creamy frosting. Place your frosting in the refrigerator until ready to use. This can be made a day in advance.
3. To prepare the cupcakes, mix all of your dry ingredients into a large bowl. Sift the flour to remove any clumps.
4. In a medium bowl, whisk the eggs. Then add the coconut milk, oil or butter, maple syrup, and vanilla. Mix well. Then combine your wet and dry ingredients.
5. Preheat your oven to 350°F and line a muffin pan with parchment baking cups. Add the batter to the muffin cups, filling them until they almost reach the top. Bake for 15-17 minutes. Check with a toothpick.
6. Allow the cupcakes to cool on a wire rack. Then frost with your amazingly delicious frosting. Sprinkle with some dark chocolate shavings if desired. Makes 10 cupcakes. Store in the refrigerator.