Have you ever put so much pressure on yourself or wanted something to happen a certain way so badly that it is almost paralyzing? Like, no matter what you do or how you do it, it just won’t be good enough?! Well, I have a confession to make. That is EXACTLY how I feel about this blog.
This space that I have carved out for myself to be creative and share my passion has become this THING that I cannot seem to tackle. It’s crazy, really. I have always LOVED writing and of course, I absolutely love sharing my knowledge and passion for food and fitness. But more than that, I have done a handful of writing projects professionally. I write a newsletter each month for a wellness company that I work for and I have created content for multiple companies. So why is it that this space sits here neglected?
I have set this expectation that if I don’t do it perfectly, I can’t do it all. Well, we see where that has gotten me. So today, I’m letting it all go. Letting go of the expectations and getting back to the heart and soul of my mission. Today I’m hitting the reset button. I’m letting go of the notion that it will either be right or wrong. I have learned what absolutely doesn’t work for me when it comes to this blog and now I’m trying something new. A little less structure and a lot more freedom. So, here’s what you can expect going forward! One post a week. Sometimes a recipe, sometimes a little wisdom, but always inspiration on how to live your most fulfilling and well nourished life!
We start on this beautiful day of love with a recipe that I have been munching on for the last week. These velvety and decadent dark chocolate cupcakes will be a total hit with your loved ones and are a sweet treat you can feel good about serving up on this Hallmark holiday. They even pass the test with the gluten-eating, junk-food junkies! 🙂 If you make these cupcakes, let me know! Also, this frosting. Seriously, it’s delicious. And addictive. Like, dip your finger in the bowl and eat it plain, kind of addictive!
- ¾ cup Bob's Gluten Free 1:1 baking flour
- ½ cup GF oat flour*
- ¼ cup coconut flour
- ½ cup butter, melted
- 1 cup full fat coconut milk + 1 tsp apple cider vinegar
- ½ cup cocoa
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ cup coconut sugar
- ½ cup applesauce
- 2 tsp vanilla
- 2 eggs at room temperature
- 2 tbsp beet puree**
- ½ cup butter
- ½ cup coconut sugar
- ½ cup + 1 tbsp cream cheese
- ½ tsp vanilla
- Splash of milk (I used unsweetened almond)***
- Preheat the oven for 350 degrees and line a muffin tin with liners.
- Combine coconut milk and apple cider vinegar. Set aside.
- Combine flours, coconut sugar and cocoa in a large mixing bowl.
- In a separate bowl, combine melted butter, yogurt, apple sauce and vanilla. Whisk until all ingredients are well incorporated. Add in the baking soda and baking powder, whisk slightly, until the mixture becomes frothy.
- Add the wet ingredients to the dry ingredients and combine well.
- Gently add in the eggs, one at a time and stir to combine.
- Fill muffin tins just over ¾ full and bake for 23 minutes.
- While cupcakes are baking, combine all frosting ingredients in a high speed blender. Blend until smooth. Place in refrigerator to chill for at least 30 minutes.
- Once cupcakes are finished baking, allow to cool in the pan for 10 minutes, then transfer to a cooling wrack and allow to cool completely.
- Frost and enjoy! <3
**Coat beet in coconut oil. Wrap in tin foil, bake for 45 minutes. Allow to cool, then peel. Chop and add to blender with 1 tbsp lemon juice. Blend on high until finely chopped. (Don't worry too much about it getting smooth, it will puree fully with the other ingredients.)
***If frosting is too thin, add a bit more cream cheese. You can also add cocoa powder to thicken give it a rich chocolatey flavor but it will change the color. If too thick, add more milk.
I hope you enjoy these cupcakes and have a wonderful Valentine’s Day with the ones you love.