We made cupcakes with healthier ingredients that didn’t include artificial flavoring, high fructose corn syrup, and gunk that no human can pronounce.
It was really great interacting with parents who care so much about teaching their children how to eat healthfully, and the kids were all so excited and super sweet!
Before the class, I decorated two cupcakes for Michael and me.
How cute is the apron that my mother gave to me for Valentine’s Day? It was so appropriate! (Another random fact about me- I love anything with cupcakes on it!)
Ingredients (Makes 16 cupcakes)
1/2 cup Earth Balance butter
1/2 cup organic sugar
2 eggs, organic (lightly beaten)
1 cup self-rising flour
1 cup unsweetened coconut shavings
For the frosting:
1 1/4 cups organic confectioners’ sugar
2 tbsp almond milk
Prevent oven to 375 F and place paper cups into muffin pans. Place the butter and sugar in a large bowl and mix together until pale and fluffy. Gradually add eggs. Fold flour in lightly and evening using a metal spoon. Divide the mixture among the muffin cups and baked in the oven for about 15-20 minutes. Cool on a wire rack.
For the frosting, sift the confectioners’ sugar into a bowl and stir in just enough milk to mix to a smooth paste. Spread frosting over cupcakes and sprinkle with unsweetened coconut shavings. Top with candy of your choice. Serve to your sweetheart!
After a successful class, I shopped the store and used my coupons to score a free dinner and a free box of chocolates. Love it!
How did you spend your Saturday?
Enjoy the rest of your weekend!