Cupcakes and confetti.
Two things which can cheer up even sadiest face. And even when people are saying that You shouldn’t eat Your emotions and solve the problems instead, sometimes cupcake is just the right treatment. And confetti.
So, today is the day when I decided to celebrate on my own with a whole batch of sweet muffins. Naughty as hell and to be honest delicious as hell too. Sorry for vocabulary, but that is the only one correct expression and really, not so sorry…
Tender and sweet middle in lightly brown crispy crust all covered in gooey vanilla coconut icing, and surely topped with sugar confetti. Sounds like sugary sugar baked with sugar, well maybe it is, but today we celebrate our own happy day, so feel free!
- 1 cup plain flour (GF if needed)
- 1/2 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup hot water
- 1/4 cup coconut oil
- 1 tsp apple cider vinegar
- 3 Tbsp icing sugar or some stevia instead
- 3/4 cup coconut cream
- 1/4 tsp vanilla extract
Preheat oven to 200 C.
Place all dry cupcake ingredients in a bowl and mix until evenly combined. In a separate bowl pour hot water, coconut oil and apple cider vinegar and try to mix as good as You can, then pour into dry ingredient mix.
Mass should look quite loose and pourable rather than scoopable, if that is the word. So pour mass into cupcake molds and bake about 20 minutes until looks gold and crispy. Leave in a mold to cool down completely once removed.
For frosting whisk together coconut cream and vanilla extract with stevia or sugar and spread on cold cupcakes, finally top with sprinkles and enjoy!