Banana Caramel Cupcakes (+a recipe)

Yo. I made some boooooooomb cupcakes this week.
Like seriously very very delicious.
We're talkin' Banana+Caramel+Toasted Almonds delicious.

You're excited right?
Don't worry, I took notes :)
I've got recipes for you.
Quick disclaimer: These are not healthy treats.
Sometimes I like to make healthy desserts that I can feel really good about serving my family and friends.
Aaaaaaaaand sometimes I like to eat sugary, buttery goodness. Lots of it.
When I'm in that mood I usually like to bring others down with me :)
These babies are totally indulgent, so you may want to save them for a special occasion,
but dang they're good!

   

Banana Cupcakes:

(Inspired by Annie's Eats) 

• 3/4 c sorghum flour
• 3/4 c tapioca flour
• 1/2 c coconut flour
• 1 c organic fair trade sugar
• 1/2 tsp sea salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp xanthan gum
• 1 c plain soy milk (or any kind you want... just unsweetened)
• 3/4-1 c water
• 3 TB oil 
• 1 tsp vanilla
• 1 tsp lemon juice
• 3/4 c smashed bananas (about 2 medium)
• Preheat oven to 375 degrees.
• Whisk together dry ingredients.
• Add in everything else and mix!
• Scoop into cupcake liners.
• Bake for 20 (ish) minutes.
• (They should be slightly brown on top and spring back when touched.)
• Cool on a cooling rack and then store in air tight container. 

Vegan Caramel Sauce:

• 1 stick Earth Balance vegan butter
• 1/2 c plain soy milk
• 1 TB arrowroot starch
• 1 c brown sugar
• Whisk together milk & arrowroot in a small bowl.
• Add all ingredients to a small saucepan. 
• Bring to boil over med-high heat (stirring constantly).
• Once it boils, turn heat down to med-low.
• Boil & stir for 8 minutes until caramel thickens. 
• Let cool for a bit in the pan and then transfer to a sealable container and store in the fridge.

Caramel Buttercream Frosting:

• 1 stick Earth Balance vegan butter
• 1 tsp vanilla
• 3-4 TB plain soy milk 
• 3 1/2 c powdered sugar
• dash of salt
• 1/4 cup caramel sauce 

• Cream butter.
• Add vanilla, 3 TB soy milk, salt.
• Slowly add powedered sugar until fluffy.
• Fold in the caramel sauce.
• Yuuuuum.

Enjoy, my friends! 

--->Pin this post! 

Baking Gluten Free & Vegan Cupcakes

Tuesday night I taught my first baking class!

Baking Gluten Free & Vegan Cupcakes (through Dabble)

I think it was a huge success :)

I intended to take fun pictures of the participants as they measured, stirred and baked...

But alas, I did not.

A great big THANK YOU to my first class takers.

I know I've got plenty of room for improvement in my teaching skills, but I had such a wonderful time and can't wait to do another!

(We made mocha cupcakes on Tuesday. My absolute FAVE!)

Easter Lemon Cupcakes

I hope you had a happy Easter weekend! Ours was so lovely.

Just simple, and beautiful and wonderful.

We spent yesterday in the sunshine hanging out with family, eating great food & drinking good wine, and being entertained by Lily :)

Hunter's mom made delicious grilled portobello mushrooms and his sis made baked tomatoes with spices, olive oil and cheese ( I even got some special ones with rice cheese) that were fabulous!
For dessert we had lemon blueberry cupcakes. Not these lemon blueberry cupcakes because unfortunately I tried to ad lib my frosting and it melted all over the place.
This picture is from the last time I made them :)
Don't worry, they still tasted d-lish yesterday... and I'm a firm believer that taste trumps looks when it comes to dessert. Always.

Sugar Mama's Lemon Cupcakes

ingredients:
-3/4 c brown rice flour
-3/4 c tapioca flour
-1/2 c coconut flour
-1 c (minus 2 TBSP) cane sugar
-1/2 tsp sea salt
-1 tsp baking powder
-1 tsp baking soda
-1/2 tsp xanthan gum
-1/2 c plain coconut milk
-1/4 c fresh lemon juice
-3/4-1 c warm water
-3 TBSP oil
-1 tsp vanilla
-1/4 c unsweetened applesauce
-1/4 c grated lemon peel

instructions:
-Preheat oven to 375.
-Whisk together dry ingredients.
-Add wet ingredients and mix until smooth.
-Fold in lemon peel.
-Scoop batter into lined cupcake tins.
-Bakes 15-20 minutes until cake bounces back when touched lightly.
-Makes 12-14 cupcakes.

Enjoy!

PS-I want to share the frosting too...the fab one not the runny one :) But nap time is quickly coming to an end and I've got laundry waiting! I'll try and have it up by Wednesday.

Busy, busy!

Happy Monday friends!
I hope your weekends were wonderful :)

Ours was snowy and busy and fun-filled!

(Remember Amy & Ben's cake from last week?
These are the cupcakes that went with it at the shower.)

I've been busy busy so I'm keeping it short & sweet today.

I'm working on treats for The Ruffly Rose & a fun guest post at Her Late Night Cravings.

I'm real excited about both!

Don't forget to come back tomorrow for the first edition of How Sweet It Is!!

Ashley is telling us about love & cake... two of my faves ;)