This weekend we have two big events to support (and as it turns out lots of little events too). Magoo's school is having a Spring Silent Auction with music and tasty desserts. I signed on to make some of these tasty desserts. I mixed up a batch of Vanilla Coconut Cupcakes this afternoon and Carrot Cupcakes this evening. Both will be headed to school tomorrow in their pretty tulip cupcake wrappers.
Jump ahead to Saturday evening and the hubby and I are going to the Blue Ribbon Ball, a fund raiser that will kick off Child Abuse Prevention Month. The semi-formal event will benefit a group that I support. They are celebrating their 20th anniversary of supporting families and will be unveiling a new name. They will have a dinner, drinks, dancing, and a silent auction. I'm really looking forward to this event. The hubby will be wearing his kilt and I bought a hot new pair of high heels, a fancy blue dress, and am even getting my nails done.
Hopefully we'll get a chance to pop over to the school function too on Saturday. We have so many wonderful things to do this weekend. There's barely enough time. Oh, and I didn't mention the my sister and my brother's family will be in town to celebrate all the March birthdays in our family. Whew. This Mom Loves the excitement of this weekend with family and friends. This Mom Loves that I get a night out with the hubby. This Mom Loves that my kitchen smells like cake.
I adapted the coconut cupcake recipe from
Elana's Pantry and used her
Classic Carrot Cake recipe and divided it into cupcakes instead.
Grain-free Vanilla Coconut Cupcakes1/2 cup coconut flour, sifted
1/2 tsp celtic sea salt
1/4 tsp baking soda
6 eggs
1/2 cup melted coconut oil
1/2 honey, warmed
1 Tbsp Vanilla
unsweetened shredded coconut to top
In a medium bowl, combine coconut flour, salt and baking soda. In a small bowl, blend eggs, coconut oil, honey and vanilla. Mix wet ingredients into dry and blend with a hand mixer until smooth. Pour batter into paper lined muffin tins. Top with unsweetened shredded coconut. Bake at 350 for 20 minutes. Cool completely.