mother's day + cupcakes / by Lindsey | Dolly and Oatmeal

mary is a woman who got married early, had two children in her twenties, decided to go to college with two littles at home, and get her doctorate in clinical psychology.  in short, mary is an inspiration to us all.  so many times i find myself thinking things are not possible, that there isn't enough time, but i am reminded that she accomplished so many things without the time that many of us take for granted.  she had a partner in her life that was supportive and understanding of her goals and dreams.  and she had two children who looked up to her and were so proud of her.  mary, my mama, is the strongest woman i know, and i love her  deeply.  i love, and celebrate her each and everyday, and especially today, on mother's day.   

the cupcakes here are gluten free and dairy free.  i know that the list of ingredients below are foreign to some.  if that is the case then i suggest using a recipe that you are familiar with.  but the coconut buttercream frosting is not to be missed! in my opinion it is one of the most delicious frostings i have ever tasted.  the coconut butter makes the frosting creamy, while the coconut flour and arrowroot powder thicken it, and give it substance.  i'm looking forward to using this frosting in the future for all sorts of cakes.

anilla + cocoa cupcakes

slightly adapted from Elana's Pantry

| makes 12

1/2 cup coconut flour

1/2 teaspoon fine grain sea salt

1/4 teaspoon baking soda

6 eggs, room temperature

1/2 cup grapeseed oil

1/2 raw agave nectar

1 tablespoon vanilla extract

1 tablespoon cocoa powder (optional)

2 tablespoons dried lavender (optional)

| directions

pre heat oven to 350°

line a muffin tin with liners (or oil the tin)

n a medium bowl, combine the coconut flour, salt, and baking soda

in a large bowl, ombine the eggs, oil, agave, and vanilla

mix the wet ingredients into the dry, with a hand held mixer until smooth

divide the mixture into two bowls - for cocoa cupcakes, add the cocoa powder to one bowl, mix until combined

pour batters into lined muffin tin, filling them 3/4 of the way

bake for 20 minutes rotating them halfway through

cool completely and top with coconut buttercream frosting

coconut buttercream frosting

slightly adapted from The Spunky Coconut

1/4 cup + 2 tablespoons coconut butter

3/4 cup coconut cream

1/2 cup + 1 tablespoon agave

1 1/2 teaspoons vanilla extract

1/4 cup + 2 tablespoons coconut flour

1/4 cup  + 2 tablespoons arrowroot powder

| directions

blend ingredients with a handheld mixture until combined and smooth

pour frosting into a piping bag, and decorate.  top with dried lavender and enjoy!


| top photo taken by frank love ( on polaroid type 59 |