So on Friday I asked my daughter what flavor donuts she wanted. She insisted she wanted cupcakes instead. So I asked her what flavor cupcakes and she replied, “Ummm…granola bar!” I verified that she did not, in fact, mean that she just wanted a granola bar. No indeed, she wanted granola bar cupcakes. This is why you never ask a toddler’s opinion on food. But you can’t disappoint a toddler by not making them granola cupcakes, no indeed. So granola bar cupcakes it was.
It’s good that I’m not picky about my cupcake flavors, since it was my birthday, after all. Although if you asked Little Miss, she would insist that it was HER birthday too. (Not even close.) She kept trying to unwrap my presents, too. That’s OK, because I kind of knew what they were. But that didn’t stop them from being awesome! I actually can’t remember the last time I was this excited about my birthday presents.
LOOK! A BLENDTEC! I would literally make hot soup right now if I weren’t so full of pizza. And cupcakes. In fact I am kind of depressed that I am not hungry because I want to try it out so bad. I am a little worried this thing is going to cost me a fortune in fruits and vegetables. But a blender that makes hot soup! And no more chunky smoothies! (Nobody wants to find chunks of ice in their smoothie, right?) Is it crazy to be this excited about a blender?
Also, a Cameo Silhouette! Holy cow, this thing does EVERYTHING. I literally squealed when I saw it came with little metallic sketch pens. Now I have to go make a bunch of stuff I don’t need.
And a dress dummy is on the way.
Boy, I’m going to need more time for crafting…maybe the blender will save me so much time in making soups and smoothies that I can use that cooking time making cards and clothes? Maybe? (Look, just agree with me here so I can hold onto my delusions a little longer.)
Anyhow, I have a little present for you, too. The recipe for my granola cupcakes! These little cupcakes are light and fluffy and not too sweet. They’re vegan and gluten-free.
The cupcakes are oat flour. I added some whipped coconut cream to lighten them up. The original recipe called for mayo. I know it’s pretty common to use mayo in baked goods, but I just couldn’t bring myself to do it. And it seemed so unnecessary on top of the egg substitute and yogurt. The whipped cream doesn’t just add moisture, but also volume and airiness. It does make the top of the cupcakes a little lumpy looking, but it’ll get covered by buttercream.
The cupcakes are topped with maple buttercream and then brown-sugar oat crumble.
Even the non-vegan, non-gluten free crowd was happy with them. From a two year old’s crazy suggestion. Who knew?
- 1½ c oat flour
- ¾ c tapioca flour
- 1 tsp baking soda
- 1 tbsp baking powder
- 1 tsp xanthan gum
- 1 tsp salt
- ½ c dairy-free plain or vanilla yogurt
- 1 tbsp Ener-G egg replacer (or equivalent) in ¼ c water
- 1 c sugar
- 1 tsp butter, softened
- ½ c coconut whipped cream
- ½ c. brown sugar
- ½ c. quick oats
- ¼ c. coconut oil
- ½ c. vegan butter or margarine (room temperature)
- 1½ c powdered sugar
- 2 tbsp maple syrup
- 2-4 tbsp whipped cream
- Preheat oven to 350 degrees. Grease muffin tins or use cupcake liners.
- Mix together flours, baking powder, baking soda, xanthan gum, and salt in a small bowl.
- In a separate bowl or mixer, beat together yogurt, egg substitute, sugar, and butter.
- Add the flour to the wet ingredients and mix until smooth.
- Gently fold in the whipped cream until well incorporated.
- Fill cupcake tins to ¾ full. This made about 15 cupcakes for me.
- Mix together oats and brown sugar. Gently stir in coconut oil with a fork until oats are well coated.
- Spread the mixture out on a parchment-lined baking sheet and bake for 25-30 minutes until oats are crispy.
- Cream margarine and powdered sugar together until well mixed.
- Add maple syrup and beat.
- Add whipped cream 1 tbsp at a time, beating throughly in between, until frosting is desired texture.
**I have not been paid to review or endorse any of the products above.