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!

cupcakes:

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.

icing:

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