Hi folks. I know it has been pretty quiet around here when it comes to posting. I have been a little sick since last Wednesday adn really trying to get over it. I have not gotten sick over a year so I was suprised when this lower respiratory mess came upon me. Sounds like it is going around and it got to me.
This morning I enjoyed juicing a few fruits and veggies in order to heal. I juiced the following:
- 3 carrots
- 1 grapefruit
- 1 orange
- 1 head of Romaine lettuce
- 2 inches of fresh ginger
This was some great juice! I felt it tingle as it flowed down my throat. I have not been able to sing since I got this mess but I am hoping to be a brand new camper by mid-week.
This past weekend I did not feel much up to cooking so Ryan prepared dinner one night which I will share tomorrow. Super Bowl came around and I decided to make 2 appetizers because I was inspired. I made the Phyllo Party Cups and I also created a NEW cupcake recipe.
Mini cupcakes are always fun and I believe are perfect for parties. These would be perfect for any Valentine’s gift or dessert for any party. They are fruity with a touch of tropical flavor with a creamy and fruity frosting. Ryan did all of my taste testing since I was not really eating sugar. I know, wild right? Well, I did taste the cupcake itself and a tad bit of the frosting for flavor, but Ryan did my final taste testing.
These cuties were delicious and popular at the party. They are different that the normal cookies or dessert fare. Take them to your work party and see how fast they go. I added some pomegranate arils inside the cupcakes for a little suprise and crunch. It was lovely. How about the recipe?
makes 36 mini cupcakes or 18 regular cupcakes
Cupcake batter
1 cup So Delicious vanilla coconut milk, or non-dairy milk
1 teaspoon apple cider vinegar
1/2 cup sugar
1/3 cup oil
1 teaspoon vanilla extract
1/2 cup POMegranate juice
1 1/2 cups All-Purpose Flour
3/4 teaspoon baking soda
1/2 + 1/8 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shredded coconut
3/4 cup pomegranate arils (peeled pomegranate)
1/2 cup pomegranate arils (for decorations)
Pomegranate Frosting
1/4 cup POMegranate juice
2 1/2 cups powdered sugar
10 Tablespoons Spectrum All-Vegetable shortening
1 teaspoon vanilla extract
For cupcakes:
Preheat oven to 350 degrees Fahrenheit. Grease a 24 count mini muffin/cupcake pan with non-stick spray.
In a medium bowl,mix coconut milk and apple cider vinegar and let sit for 3-5 minutes until it curdles. Add sugar, oil, vanilla extract and Pom juice and mix well.
In a small bowl, mix dry ingredients (flour,baking powder and soda, coconut, and salt.) Slowly add dry ingredients to wet ingredients and fold batter well. Add the Pom arils and fold into batter. Pour batter into tins and bake for 12 minutes.
Remove from oven and let cool for 5 minutes. Remove from pan and use the rest of the batter and bake at the same temperature. Meanwhile work on frosting.
Frosting
In a medium bowl, add POMegranate juice and sift in the powdered sugar. Add the vanilla extract and the shortening to mixture and with an immersion blender, blend the ingredient until well incorporated. Use a mixer of an immersion blender is not available. Place frosting into a piping bag with decorative tip and frost cupcakes after they are cooled. Decorate with 1-2 arils.
