Guilt-less Desserts & Treats for your Family
Today we became the family that bikes together. We looked like the stereotypical 1970’s wholesome family out for an afternoon ride (minus the short shorts and with helmets of course). It was a lovely way to spend on our afternoon and, as 4 year old H pointed out, a sneaky way to trick Daddy into exercise! It was a simple task but one they got so much joy out of.
I decided two train rides ago with the boys that my sanity was not important when having family outings; creating good, lasting memories was. As long as they had fun, learnt something new or had a great experience then my job was done. But train trips, and let’s face it most outings with children, never go according to plan. Late trains, screaming toddlers, teddies being thrown dangerously close to the train track and rude train staff all make for a day worth forgetting; but my new happy memory motto would not let that stop me. I’m like a duck, seemingly calm on the outside but kicking a million miles an hour underneath the surface to keep the happy memory bank rolling. I can always go to therapy later on to deal with the repressed emotions; I’d prefer if their memories didn’t require professional help!
It is these experiences, like family bike rides to the park, exciting train rides and taking the city bus together, that I hope the boys remember in years to come. That when they look back on their childhood they’ll remember time spent trying new things, venturing out into the world and simply enjoying each other’s company… not the fact the Mummy felt like she was going slowly mad. That means I’ve done my job properly but as there’s no guide book for proper Mum behaviour there’s no way to know if what I’m doing is right or wrong. It’s only in hindsight that you get the opportunity to review, and by then the memories have already been made. If (or should I say ‘when’ as I’m sure this will happen as life is never Julia Roberts movie perfect) I stuff up then I can always bake an ‘I’m sorry’ cupcake. Surely a cupcake memory is a happy memory?!
These Strawberry Cupcakes look so lovely! I made them for my Princess themed Birthday Party (and yes I did wear a tiara and a lot of princess jewellery) and they looked perfect on my Princess Castle Cupcake stand. The Strawberry Cupcakes use pureed Strawberries to add both flavour and colour; I used fresh strawberries that I mashed with a fork. For a more intense colour you can add food colouring (Queen make a great natural food colouring range) or natural Strawberry Flavouring (Queens again) to up the strawberryness. I have frosted these cupcakes with Strawberry Whipped Cream, but Whipped Coconut Cream, Chocolate Frosting or Lemon Whipped Cream could also work.
Just a quick word on cupcake baking. Cupcakes made with Coconut Flour don’t rise and dome like traditional flour cupcakes. They tend to be flatter on top but still fluffy inside. If your cupcakes dip/droop in the middle it may be a result of over mixing. Droopy cupcakes can be pretty sad to look at, but don’t despair they can be salvaged! Just add a bit more frosting to the cupcake to fill the crater, make them into butterfly cakes or use them in a trifle with Jelly and Cream. The latter was last nights dessert when my pineapple cupcakes failed miserably. I lined the bottom of a serving bowl with the sad cupcake remnants, piled orange jelly pieces on top and covered that with Lemon Cream; a Citrus Trifle from the ashes of a cupcake nightmare!
- 4 Eggs, separated
- 1/4 Cup Maple Syrup
- 1 teaspoon Natural Strawberry Extract, Optional
- 1/3 Cup Strawberry puree
- 1/2 Cup minus 1 Tablespoon Milk (of choice)
- 1/2 Cup Coconut Flour
- 4 teaspoons Baking Powder
- Optional; natural pink food colouring
- Pre heat the oven to 175C/350F.
- Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
- Whisk the egg whites on medium until soft peaks form.
- Slowly add the maple syrup and strawberry extract (if using).
- Add the egg yolks and whisk on medium until combined.
- Add the Strawberry puree and milk and whisk until combined.
- In a separate bowl sift the coconut flour and baking powder.
- With the mixer on medium/low add the flour mixture.
- Place 8 cupcake liners in a tray and spray.
- Evenly pour the mixture into the liners and smooth the top of the cupcakes.
- Bake for 17 -19 minutes or until cooked through.
- Remove from the oven.
- After 5 minutes remove from cakes from the tray and allow to cool.
- Frost once fully cooled.