Sprinkles Cupcake ATM

First time using the ATM

Vegan Red Velvet Cupcake

Absolutely BRILLIANT Sprinkles!  Who doesn't want to get a cupcake from an ATM.  Now all they need is to make more options for us Vegan or Gluten free people.  Don't get me wrong I love red velvet, but I would love to change it up sometimes! :D

Happy Easter!!

This year my niece's christening was on Easter Sunday, so for the first time in a long time I get to spend Easter with my family.  Here are some Easter treats that we made.

Carrot Cupcakes

Ingredients:

3 CUPS BOB'S RED MILL GLUTEN-FREE ALL-PUPOSE BAKING FLOUR

1 TBSP BAKING POWDER

1 TBSP BAKING SODA

1 TSP XANTHAN GUM

1 1/2 TSP SALT

T TBSP GROUND CINNAMON

2 TSP GROUND GINGER

1/2 TSP GROUND NUTMEG

2/3 CUP COCONUT OIL

1 CUP AGAVE NECTAR

1 CUP RICE MILK

1 TBSP PURE VANILLA EXTRACT

1/2 CUP HOT WATER

3 CUPS SHREDDED CARROTS

Dry Ingredients

Directions:

Preheat oven to 325 degrees.  Line 2 standard 12-cup muffin tins with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, ginger, and nutmeg.  Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until a think batter is formed.  Add the hot water and continue mixing until the batter is smooth.  Using a plastic spatula, gently fold in the carrots just until they are evenly distributed throughout batter.

Pour 1/3 cup batter into each prepared cup, almost filling it.  Bake the cupcakes on the center rack for 25 minutes, rotating the tins 180 degrees after 14 minutes.  The finished cupcakes will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.

Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely. Next make the frosting!

Vanilla Frosting:

Ingredients: 

1/2 CUPS UNSWEETENED SOY MILK

3/4 CUP DRY SOY MILK POWDER

1 TBSP COCONUT FLOUR

1/4 CUP AGAVE NECTAR

1 TBSP PURE VANILLA EXTRACT

1 1/2 CUPS COCONUT OIL

2 TBSP FRESH LEMON JUICE

Ingredients

Directions:

In a blender or a food processor, combine the soy milk, soy powder, coconut flour, agave nectar, and vanilla.  Blend the ingredients for 2 minutes.  With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated.  Pour the mixture into an airtight container and refrigerate for 6 hours or for up to a month.

Decorating the cupcakes

Yummy!!!

White Trash

Ingredients:

WHITE CHOCOLATE BAKING CHIPS

PRETZELS STICKS

CHEERIOS

CHEX CEREAL

PEANUTS

M&M'S

(honestly you can add whatever you might like)

Directions:

Pour the white chocolate chips in a double boiler until melted, stirring occasionally.  In a large bowl mix together the dry ingredients.  Once the chocolate is melted mix into the bowl of dry ingredients until the dry ingredients are lightly glazed with the chocolate.  Next spread the white trash on to a large sheet of parcel paper to dry.  When the chocolate has dried it is ready to eat!

Making birds nests

Add eggs and dry

I decided to make my white trash Easter themed.  I used the pretzel sticks and cheerios to make the white trash, which I formed into the shape of birds nests.  Then placed the cadbury mini eggs on top.

Finished Product!

Coloring Eggs

I am attempting to help Jace

College roommates came to visit!

Christening!

Ready to go!

Chocolate Cupcakes with Chocolate Chip Cookie Dough Frosting!!!

Chocolate Cupcakes

Ingredients:

1 3/4 Cups Garbanzo-Fava Bean Flour

1/2 Cup Potato Starch

1 Cup Unsweetened Cocoa Powder

1/4 Cup Arrowroot

1 Tbsp + 1 1/2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Xanthan Gum

2 tsp Salt

1 Cup Coconut Oil

1 1/3 cups Agave Nectar

3/4 cup Unsweetened Applesauce

3 Tbsp Vanilla Extract

1 Cup Hot Water or Hot Coffee

Instructions:

Preheat oven to 325 degrees.  Line 2 standard 12 cup muffin tins with paper liners.

In medium bowl, whisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum, and salt.  Add the oil, agave nectar, applesauce, vanilla, and hot water to the dry ingredients.  Stir until batter is smooth.

Pour 1/3 cup batter into each prepared cup, almost filling it.  Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes.  The finished cupcakes will bounce back when pressure is applied gently to the center.

Cookie Dough Frosting

Ingredients:

3 Sticks Unsalted Butter (room temp)

3/4 Cup Light Brown Sugar, Packed

3 1/2 Cups Confectioner's Sugar

1 Cup All Purpose Flour (Gluten Free, Brown Rice Flour)

3/4 tsp Salt

3 Tbsp Milk (Almond Milk)

2 1/2 tsp Vanilla

Instructions:

In medium bowl beat together the butter and brown sugar with a paddle attachment until cream and fluffy.  Then mix in confectioner's sugar.  Add flour and salt.  Next add milk and vanilla extract into the dry ingredients.  Stir until batter is smooth.  Once everything is mixed add as many chocolate chips as you desire!

Cookie Dough Frosting

Let your cupcakes stand for 20 minutes before you transfer them to a wire rack.  Using a frosting knife, gently spread 1 tbsp of your chocolate chip cookie dough frosting over each cupcake.  Store the cupcakes in an airtight container in the refrigerator for up to 3 days.