May 30, 2017

Lilac Velvet Cupcakes with Peanut Butter Frosting

3:17 PM 2 Comments

Spring is here! And so are my favorite flowers, lilacs!

Purple has always been my favorite color so its fitting that I would have purple hair and my favorite flower would be purple. I have a huge lilac bush in my backyard so every year when the short lilac season comes around I take advantage of it.

I swear these are a lighter purple IRL but isn't this color pretty too!

This year I decided to up it a level by matching my cupcakes to lilacs.

These cupcakes are soooo good! I know the peanut butter frosting sounds a little strange to have on velvet cupcakes and you can use the traditional cream cheese but I urge you to try this! The salty and creamy peanut butter frosting goes perfectly with the rich and dense velvet cupcakes. I've brought these cupcakes to a couple functions and they have been a crowd favorite.

Lilac Velvet Cupcakes with Peanut Butter Frosting

Makes 12


For Cupcakes:
2 cups all purpose flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tbsp cocoa powder
1 cup almond milk mixed with 1 tbsp apple cider vinegar (let sit for a couple minutes to curdle)
1 tsp vanilla extract
1/3 cup olive oil
1 tbsp white vinegar
purple food coloring

For Frosting: 
same as here

1/3 cup peanut butter 
1/4 cup coconut oil
1/4 tsp vanilla
1/2 tsp cinnamon
1 cup powdered sugar
1/8 cup almond milk


1. Preheat the oven to 350F. Line or oil a muffin pan
2. Sift flour into a large mixing bowl, add sugar, baking soda, salt, and cocoa powder
3. In a separate bowl, combine milk mixture, vanilla, olive oil, white vinegar, and food coloring 
4. Add wet ingredients to dry and whisk by hand until there are no lumps. Be careful not to over-mix
5.  Divide batter evenly into muffin pan. Bake for 25 minutes or until a toothpick inserted into the middle comes out clean
6. As your cupcakes bake, get to work on the frosting
7.  Using a hand mixer or whisk, M=mix together peanut butter, coconut oil, and vanilla until combined
8. Add the powdered sugar and cinnamon and blend until combined
9. Now add the almond milk and beat until light and fluffy
10. Allow cupcakes to cool completely before frosting

What is your favorite flower?

May 23, 2017

May 15, 2017

Zucchini Muffins Filled with Cream Cheese

9:02 PM 0 Comments

If you're anything like me you probably loveeee desserts! If I don't have something to satisfy my sweet tooth then I just don't feel good at the end of the day.

To keep a healthy life balance I like to combine health with sweet and delicious.

These zucchini muffins are the perfect combination of sweet and rich but also healthy and filling. They make the perfect snack or after meal treat!

Zucchini Muffins Filled with Cream Cheese
12 muffins
adapted from here

For muffins:
2 cups shredded zucchini
2 eggs
1/3 cup olive oil
1/2 cup honey
1/2 cup Greek yogurt
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
2 1/2 cup spelt flour

For cream cheese filling:
4 oz softened cream cheese
2 tbsp honey

1. Preheat oven to 350F and line a muffin pan with wrappers or oil
2. In a large bowl, combine zucchini, eggs, olive oil, honey, and Greek yogurt
3. Continue stirring and add in baking soda, cinnamon, and spelt flour
4. In a separate bowl, mix together cream cheese and honey until fluffy and well combined
5. Fill your muffin tin about 1/3 of the way with the zucchini muffin batter and then scoop about a tablespoon or two of the cream cheese into the middle. Cover the cream cheese with more muffin batter
6. Bake for 20 minutes or until the tops are a light golden brown

What is your favorite healthy treat?

May 3, 2017

Sprinkle Cake Doughnuts

3:21 PM 0 Comments

My city used to have a Krispy Kreme. The words "used to" are key here. 

I remember going into this store when I was a kid and being entranced by the huge doughnut making machine they had behind glass. It was like a mini doughnut machine but ginormous! And of course, whenever the light was on that meant they would be handing out fresh doughnuts to munch on!