Margarita Cupcake

cupcake

It’s been said, sang, and probably screamed more than once.

“It’s 5’o’clock somewhere.”

Whether you’re throwing the ultimate happy hour at your home or a Tex-Mex fiesta, a margarita is sure to set a carefree tropical vibe.

Now, you know I’m not a big drinker, but I have a sweet tooth that eclipses the need for any sweet in liquid form. That’s why I love this marg cupcake. It’s adorable. It can be made with alcohol. And it’s the perfect way to play up the aforementioned party themes.

Or if you just need a margarita cupcake because it’s been a long day at work, the following recipe is perfect for wasting away again and searching for your long lost salt shaker…

Oh, but that’s not salt along the edge of the cupcake. It’s shredded coconut. A similar effect though, right?

Ingredients

  • 4 tbsp spelt flour (30g) (or ww pastry)
  • 1 T stevia
  • dash of baking powder
  • 1 T freshly squeezed lime juice mixed with 1 T nondairy milk
  • splash of vanilla extract
  • 1 T organic vanilla yogurt
  • 1 more t nondairy milk
  • optional: lime zest to taste
  • optional: replace 1 t milk with 1 T tequila

Directions

Preheat oven to 330 degrees. Lightly grease a muffin tin or a single silicone cup. Set aside. (Note: You can microwave for 1-1.5 minutes for a quicker muffin, but it will probably turn out less moist.)

Mix dry ingredients; then blend in wet ’til combined, but don’t overmix.

Bake for about 13-15 minutes or until golden brown on top.

Top with your favorite frosting, shredded coconut, a stevia crust, or whatever other toppings you fancy.

Chewy Lemon-Coconut Candy Balls

If you’re ever in the mood for a sweet and tangy, candy-like dessert, I highly recommend this one.

I found this No-Bake Lemon Ball recipe on Snack Girl’s site. Originally, it made 14 or more.

I’ve refigured and resized, and now you can have three super sweet candy balls anytime you want.

Ingredients

-2 T sliced almonds

-2-3 T pitted dates (about 5-6)

-twist of lemon juice

-1-2 T shredded coconut

Directions

-Toss the dates and almonds in your food processor. Process on the “shred” setting for a minute or so. Then squeeze lemon juice over the top. Process once more.

-Scoop out the mixture and form into little balls. If they aren’t sticking enough, you can can squeeze more lemon over the top or a few drops coconut oil.

-Roll the candies in the shredded coconut.

I dropped these atop a bowl of frozen vanilla yogurt, and it made for a phenomenal pairing! I’d be interested to hear what serving ideas others have.

Grain-Free Lemon Poppyseed Muffin

As I celebrated my 23rd birthday this year in the twin cities with my boyfriend’s family, I did a lot of shopping. Ikea is in Minneapolis. If you follow my blog, you know I love all things Swedish. Ikea is no exception. A trip was in order.

What caught my eye this time was a set of flower-bud silicone cupcake/ muffin cups. They were adorable. Innovative. Perfect for my addiction to baking single lady muffins and cupcakes.

I tried to convince myself I didn’t need them, but Mary, my boyfriend’s mother who is super sweet, tried to convince me otherwise.

I’m frugal and hard to convince, but she threw them in the cart and got them for me. How sweet 🙂

Anyway, for my first trial bake with my new silicone cups, I tried this grain-free lemon doughnut recipe from Healthful Pursuit. Of course, I adapted it, turning it into a single-serving version and a muffin. I’ve never been a fan of doughnuts, really. A soft, fluffy muffin is always more desirable in my mind.

Ingredients

2 T coconut flour

1 T almond flour (or spelt)

pinch of salt and baking soda

.5 T stevia

1 T applesauce

1 T organic vanilla yogurt

1/2 an egg, mixed

splash of vanilla

4 squeezes of lemon (that’s half of a round, or a twist)

1 t poppyseeds

optional: lemon zest

Directions

-Preheat oven to 350 degrees. Lightly grease whatever muffin tin or dish you choose to bake with (because you could make the same recipe in doughnut maker or shaper, too!). Set aside.

-In a small bowl, combine all dry ingredients; then mix together remaining wet ingredients. Combine the two.

-Transfer to prepared dish. Bake for approximately 8 minutes.

Serve warm, if you like, with organic preserves, maybe? Or vegan cream cheese? Cool whip? I had mine plain, and it was plenty flavorful on its own.