development – whole wheat fairy cakes

09.09 328

The kiddos and I made fairy cakes Sunday evening while the designer was at a meeting.  We were all pleasantly surprised with the taste.  I was treated for my grain allergies this past week.  It sounds like I’ll still need to do another treatment tomorrow just of  “wheat” separately, but it is a very positive start. 

Hope has filled my heart ever since the kiddos’ bodies began accepting phosphorus.  I know.  There is too much to write and much to explain, but right now…let’s talk whole wheat fairy cakes!


1/2 c butter, softened
4 tbs raw sugar
2 large eggs
3/4 c whole wheat flour
1/2 tsp vanilla
2 tbs almond milk

  1. Seriously, so easy: place all in blender except almond milk. 
  2. Pulse until smooth. 
  3. Add milk and blend until you have a drippy batter consistency.
  4. Bake in mini muffin pan at 400 degrees for 7-8 minutes.


4 tbs butter
2 c raw sugar
1/2 c plain yogurt
1 tbs coconut oil
food coloring (if desired…we only used one drop each of red and blue)

  1. make sure blender is dry, pulse raw sugar until it is white (yup: homemade powdered sugar)
  2. add remaining except coloring and pulse until smooth
  3. pour into bowl and add desired color before icing cooled fairy cakes

5 thoughts on “development – whole wheat fairy cakes

  1. trina, thank you so much for your kind comment on my blog! yours looks full of so much creativity that i can’t wait to get a free moment during naptime and read up!

    **and i share your passion for making a dessert healthier. how lovely.

    • Hi Pamela, so fun to have you here! Can’t wait to swap healthier desserts! Wish I were closer to do art school with you!

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