Can you believe we’re in the last few weeks of spring — then headed into the glorious, sun-filled days of summer?
As many of you already know, we are a homeschooling family, and in these last few weeks, it is getting harder to stay focused on our studies. I find my daughters, as well as myself, gazing dreamily out the windows. The weather is warmer, the days are growing longer, and let’s face it, it’s a wonderful time of year to be outdoors! We’re in the home(school)-stretch and should be finished up by early next week!
I felt it was only fitting to celebrate a wonderful homeschool year, two lovely daughters who fill every day with sunshine and a hip-hip-hooray to summertime! I was inspired to make these cupcakes by my girls — a touch of honey topped with a dazzling raspberry pink! And … no artificial colors are needed for the frosting!
*I prefer to use all organic ingredients
1/2 cup butter, softened
1/2 cup coconut oil, softened
3 large eggs
2 Tablespoons vanilla
3 Tablespoons raw honey
1 cup raw cane sugar
1/2 cup plain yogurt
1 cup vanilla almond milk
2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
-Preheat oven to 350 degrees Fahrenheit
-With a stand mixer or hand mixer, blend butter and coconut oil well. Add eggs, vanilla, honey and sugar and mix on medium for 2-3 minutes allowing mixture to become light and fluffy.
-Add dry ingredients alternately with vanilla almond milk and yogurt. Mix until well incorporated, but do not overmix.
-Fill cupcake liners approximately 2/3 full, and bake for 17-18 minutes or until toothpick comes out of cupcakes clean.
1/2 cup coconut oil
1/2 cup palm fruit oil
1 Tablespoon vanilla
2/3 cup raspberries, fresh or frozen
1/2 cup raw honey
3 2/3 cups powdered sugar
-With a stand mixer or hand mixer, beat oils and vanilla until smooth and creamy.
-In a saucepan, heat raspberries and honey on low until berries have softened.
-Gently pour the raspberry-honey mixture through a colander — push with a spoon to extract all of the raspberry juice and incorporate into the oil and vanilla mixture.
-Gently begin added the sifted powdered sugar about one cup at a time — mixing well after each addition.
-After frosting cooled cupcakes, garnish with additional raspberries and/or coconut flakes, if desired.
-Makes approximately 2 dozen cupcakes
I think these cupcakes are especially wonderful when enjoyed outside in the sunshine!