I’m so sorry for the lack of posts this week. You may or may not know that i work from home as a customer service rep. The company that i work under was let go buy the client we were contracted with due to out sourcing overseas. This week = lame. Now, normally i would bake something full of sugar and fluffy frosting to perk Husby and i up. But the day before this job issue arose i cleaned out my pantry and stocked our fridge with veggies, fruits, and lean proteins in an effort to make healthy choices.
Processed sugar and white carbs went out the window.
However, i did promise to share this recipe with you and even though i can’t make these again at the moment, if you can you should. And then eat one for me so i can live vicariously through you.
Full and Printable Recipe here.
Yes, i so cheated by using a boxed cake mix as my base. It was worth it. Also, when making cupcakes its always nice to have an iced coconut soy latte to sip on because your oven doesn’t vent outside and therefore turns your tiny kitchen into a inferno.
Optional, yes. Suggested, highly.
Plop, mix, drain, mix.
You could simply drizzle the white chocolate ganache on top of the cupcakes and call it a day. In fact, i think it would taste amazing as it. But i like to kick it up a notch.
This frosting isn’t one that you’re going to be able to pipe into big fluffy swirls. It is however great for filling your cupcakes.
And the toasted coconut, seals the deal man. Seals the deal.
*note to self: fix nail polish before taking pictures.
I threw in some non-toasted ones as well and they were great too. But if you have the option to toast it, do it. You won’t regret it.
These cupcakes are better eaten freshly made. You can store them in an air tight container in the fridge, but i suggest taking them out and bringing them to room temperature before serving. While they were ok the next day or two, they just weren’t as tasty and fluffy as the first day.
Point: Make them, eat them. Om nom nom.