It’s exciting times here at Purple House Cafe, so I baked you some cupcakes to celebrate. They’re gluten-free! (My naturopath would approve).
It’s been an awesome six months during which I’ve met many other passionate foodies, tackled challenges in the kitchen, and seen my readership increase by the hundreds.
So what’s happening here for the next six months (and beyond)?
Well, you might have noticed that the site looks a little different! I’ve switched to a self-hosted site that will allow me more options to customize the look of my blog.
Hopefully soon the photography will look different (in a good way). I’ve enrolled in a food photography course at my local community college for the month of June and I’m totally stoked about it!
I’m going to start doing a couple of “feature” blogs a few times a month – including one on campfire food in honour of our recent purchase of a new-to-us tent trailer and a newfound love of summer camping, and a “from scratch” blog where I tackle homemade versions of processed foods (sans a load of refined sugar, salt, preservatives etc… and plus the loving touch that makes homemade food so much better than store-bought).
And that’s just the beginning! This blog is truly my passion: I hope you’ve enjoyed following me so far, and know that I’ll be here for a long time to come.
Now: the cupcakes.
Note: I made chocolate buttercream by adding 3tbsp. of cocoa powder to my classic vanilla buttercream recipe.
- 1/2 cup plus 2 tbsp. coconut flour
- 4 eggs
- 2 egg whites
- 1/2 cup coconut sugar
- 1 cup milk
- 2 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1 batch of chocolate buttercream (use my vanilla buttercream recipe and add cocoa to taste)
- Preheat your oven to 350F.
- Prepare a muffin tin with liners.
- Combine all the ingredients (except the buttercream, obviously) in a bowl and mix until fully incorporated.
- Bake 25-30 minutes or until firm to the touch.
- Cool the cupcakes and frost with the chocolate buttercream.
- Sprinkles optional.
Recipe courtesy of The Wannabe Chef.