Yay it’s the month of LOVE! I seriously love Valentine’s Day it is my favorite holiday. I love decorating and making cute crafts and I especially love baking sweet treats for the sweet people in my life. God, what a day it has been I am writing this to you as I sit drinking bourbon over ice because we have no wine in the house. It’s been one of those days in the mom world where drinking whiskey seems appropriate.
Jack is acting like a crazy person and listening to me is something he’s NOT interested in at all, which is super fun, not. I find myself thinking “what the hell are you doing!!??” but then I have to remind myself he’s 1. My lordy does it ever take patience to not fly over those parental handlebars.
Now that you have selflessly listened to me bitch, let’s get back to love day shall we?
Valentine’s Day is much more exciting this year though, because Jack can walk and semi talk (lot’s of baby mumbling) so I know it’s going to be extra cute watching him hand out Valentine’s at stroller strides. We have a playgroup each Friday after class and we are doing a V-Day exchange and I have the cutest thing for him to hand out which is coming in a future blog post.
I also love the idea of the romance factor like getting dressed up and begging your mom to watch your child so you can go out with your husband, and try to remember what it feels like to be just the two of you again. Also really contemplating putting on sexy lingerie but knowing full well you’ll be in flannel pj’s and the slipper socks your mother-in-law gave you.
Ok mama let’s get to the chocolate!!! These cupcakes are super easy to make totally vegan and an absolute crowd pleaser. I love the avocado chocolate frosting because it’s full of healthy fat and no added sugar!
- 1 cup unsweetened almond milk
- 1 tsp apple cider vinegar
- ¾ cup sugar (you can use coconut sugar if you like)
- ⅓ cup coconut oil (make sure it’s liquid or use canola oil)
- 1 ½ tsp vanilla extract
- 1 cup whole wheat flour
- ⅓ cup cacao powder
- ¾ tsp baking soda
- ½ tsp baking soda
- Sprinkle of salt
For the frosting:
- 2 ripe avocados
- ½ cup maple syrup
- ¼ cup cocoa powder
- Preheat oven to 350. Line cupcake pan.
- In a medium bowl mix together milk, apple cider vinegar, sugar, oil, and vanilla.
- In a separate bowl mix together flour, baking soda, baking powder, cocoa powder, and salt.
- Slowly add the wet ingredients to the dry and mix until combined.
- Fill cupcake tray with batter and bake for 20 minutes.
In a food processor add the flesh of 2 ripe avocados, cacao powder, and maple syrup. Blend until smooth.
Frost cool cupcakes. Store in the fridge.
Till next time!!