Key Lime Cake with Whipped Yogurt Frosting

SAM_4937

I’ve written about how I’m not crazy about cake mixes. They usually have hydrogenated oils, but sometimes I get lucky and find one that doesn’t.SAM_4933

Or if I’m really lucky, one that uses whole, unrefined sugars and flours. But that’s rare.

But people like those cake mixes so much! It’s hard to please a crowd with unrefined tastebuds.

So here’s a compromise I made for a very special someone’s birthday. He likes key lime pie, a lot. Now he likes key lime cake, too.

IngredientsSAM_4921

1 box of angel food cake

1 large lime or two small

1 container of key-lime-flavored yogurt

1/3 cup healthy whipped topping (try a soy type or Troo Whip)

DirectionsSAM_4931

-Prepare the angel food cake as directed, but add in some fresh lime zest and a little squeeze of juice at the end. The cake should still taste light and fluffy with just a hint of lime flavor, most of which comes from the topping

-Let cake cool, of course. But once it cools completely, you can begin making the whipped yogurt topping. It’s as simple as mixign the yogurt and whipped topping together, drizzling all over the cake, serving chilled, and if you like, sprinkling with fresh zest or coconut shreds.

Hope you enjoy it as much as we did.

 

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.