My Sunday Kitchen: Almond Joy Cupcakes

My Sunday kitchen was alive with delicious smells and teenage giggles as Cinnamon and Paprika took on cupcakes today.  I could hear them laughing from the other room as they snapped pictures and snuck bites from a cupcake they claimed was too small to frost.  Imagine that!  Of course when I entered the room, the cupcake disappeared into grinning, giggling mouths as if nothing was going on out of the ordinary.
 

They love to watch the Food Network and Cupcake Wars is a favorite.  So they took on this baking challenge with that show in mind, throwing this and that in and of course decorating like a professional. 

They made chocolate cupcakes using the Chocolate Almond Torte Cake recipe from Anne Byrn's book The Cake Mix Doctor Bakes Gluten-Free.  They just made the cake part of the recipe.  They used Tofutti's Better Than Sour Cream in place of regular to make these dairy free.  Then they topped them with a coconut frosting which I will include later.  Yummy!

 

WHITE CHOCOLATE COCONUT FROSTING:

1/2 Cup butter softened (we used Earth Balance)

1 cup powdered sugar

2 T soy milk

1/4 cup white chocolate chips

1 1/3 cup sweetened flaked coconut

Cream butter, powdered sugar, milk on low with an electric mixer until well blended.  Increase speed to medium and blend another 30 seconds until smooth.  Blend in melted chocolate.  Stir in coconut.

These are Paprika's two favorite cupcakes!







These were Cinnamon's two favorite!



These were my favorites!