Growing up my sisters and I were always baking with my mom, aunts and grandmas. I remember standing on the chair, yeeeh high, just so my head could at least see the cookies waiting to be rolled out on the counter. Flour not only adorned our pretty little aprons but also our golden curly locks as well. What babes we were. Even though I have grown up, graduated from culinary school, don’t think that still doesn’t happen. Sometimes I think it just may be worse now. If anyone wants to experience this, please really, be my guest. While you may just end up on dish duty, hey we all have to start somewhere…
Whole Foods has become one of my favorite stores to shop at. The gorgeous flowers greet you upon walking in, followed right by the very colorful, very happy looking produce. (sigh) My heart smiles everytime I walk on by. Oh and not to mention the bulk section. So helpful it is if you just need a cup of this or a handful of those delicious Peanut Butter Yogurt Pretzels. Somedays I have to avoid that aisle at all costs because I now it will be bad news for not only me but my bank account as well. One item that I have grown to love and rarely pass up, is the 365 Everyday Value Coconut Milk. I love this stuff! It works for so many dishes, the possibilites are truely endless. Though I, of course, being the mad scientist in the kitchen, had to try it with cupcakes. Truely a treat that one will not feel guilty about eating. Now a days everyone is always concerned about what they are eating. As they should be. There is so much we can do to change our “lifestyles” that requires little to no effort. Since I do bake alot, I had to figure out ways to cut out sugar here, reduce the fat there and so on. One of my favorite things in the world are mini cupcakes so I just had to fix those up a bit.
2 cups of cake flour
1 tsp baking powder
1/2 tsp of baking soda
1/4 tsp salt
1/2 cup of butter (soft)
2/3 cup agave nectar
2 tsp vanilla extract
1 cup 365 Everyday Value Coconut Milk
Preheat oven to 350 degrees F. Sift flour, baking powder, baking soda and salt together in a bowl. In a different bowl beat the butter and agave nectar until well incorporated. Add in the vanilla and eggs one at a time. On a lower speed gradually add in the dry ingredients alternating with the Coconut Milk, scraping the bowl as you go. Fill muffin cups about 2/3 of the way full.
Depending on the size of your pans, time will vary. I used mini pans and it took approximately 12 minutes.
1 cup butter (soft)
3 cups of powdered sugar
2 tsp vanilla extract
4 tbsp 365 Everyday Value Coconut Milk
For the frosting beat the butter until smooth, slowly add in the powdered sugar until the right consistency is reached. From there add in the vanilla and the Coconut Milk. Frost cupcakes however you would like with desired decorations as well.
After reading this, go check out http://www.WholeFoodsMarket.com for recipe ideas, locations around you or simply just to be more informed on what you can do to live a bit healthier. Also don’t pass up one of my new favorite sites as well, http://www.CookTasteEat.com. There you will learn to cook real food, with real ingredients, by real people who want to share the how’s and whys behind certain ingredients. You can all thank me later.
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