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Our little girl is four years old! *Cue hysterical crying* How did this happen?! Just yesterday she was this tiny rolly-polly baby. Now she’s growing into a beautiful, funny, clever little girl. Her baby fat is even almost gone!
To celebrate her birthday this year we opted for a small family dinner, and then a trip to Build A Bear with her best friend. She is obsessed with stuffed animals. I keep thinking I might be able to get rid of a few because they’re taking over her room, but she plays with all of them. She would notice if even one was missing. So building her own stuffed animal was definitely a hit.
After feeding Squeaks’ stuffed animal addiction we had lunch at Rainforest Cafe. I knew she’d get a kick out of all the animatronic animals and the thunderstorm they do every half hour. Poor Little Dude was not a fan. We’ve suspected he has some sensory issues and Rainforest Cafe was a bit too much for him. He spent most of lunch hiding under Josh’s jacket. He was perfectly fine the second we left though and Squeaks had a great time, so we’ll count it as a win anyhow.
Our family dinner was just right too (no hiding under jackets). We are blessed to live very close to both sets of our parents. We had dinner, opened gifts, and after dinner we sang Happy Birthday and Squeaks blew out the candles on some seriously awesome cupcakes (watch the crazy cute video here). Both the older kids burned off some major energy playing with the grandparents after dinner and practically passed out the second they were in their jammies.
These cupcakes are the bees knees!
I’m not generally a food blogger, but I just had to share this recipe. I usually opt to make our sweets from scratch to cut down on sugar and customize to fit Little Dudes egg allergy. I know I won’t be able to keep artificial sweeteners and candy away from my kids forever but I’m holding out as long as I can. Plus, I’ve had to give up dairy while breastfeeding to help out Flash since it gives him tummy troubles.
Even with all these limitations the cupcakes the kids and I made to celebrate Squeaks birthday turned out a.maze.ing. Literally some of the best chocolate cupcakes I’ve ever had. Not only are they egg free, but they have no refined sugar, no butter, and include a hidden veggie. Doesn’t get much better than that. I could have eaten ten of them all by myself. They’re crazy easy to make too.
Egg, Refined Sugar, & Butter Free Chocolate Cupcakes & Frosting
These cupcakes turn out so moist and chocolatey! The vinegar and baking soda replace the eggs, there's no need for butter when you use olive oil, and coconut sugar is much kinder to your blood sugar than refined sugar is. Enjoy!
- 1 1/2 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 cup coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond milk
- 1 Tbsp white vinegar
- 2 teaspoons vanilla extract
- 6 Tbsp olive oil
- 1 teaspoon cinnamon
- 1 cup dark chocolate chips
- 2 large ripe avocados
- 1/2 cup unsweetened cocoa powder
- 1/2 cup 100% pure maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 Tbsp coconut oil melted
- 1 pinch sea salt
To make the cupcakes:
Preheat the oven to 350° and prepare a muffin tin with cupcake liners.
In a large bowl mix flour, cocoa powder, coconut sugar, baking soda, salt, nd cinnamon until there are no clumps.
In a separate bowl, mix together the almond milk, vinegar, vanilla extract, and olive oil.
Pour the wet ingredients into the dry ingredients and stir just until they come together. Don't over mix. It should be lumpy.
Gently mix in the chocolate chips. Again, don't over mix.
Spoon the batter into the cupcake liners, filling them approximately 2/3 of the way. Bake for 18-20 minutes until a toothpick stuck in the middle comes out clean.
Let cool in the pan for 5 minutes before cooling further on a rack.
To make the frosting:
Place all ingredients in a food processor and blend until smooth.
Frost cupcakes and enjoy!