Can we talk about 2016 for a second?
I thought 2012 was supposed to be the crazy year. You know, when the Mayan calendar ended and the world was supposedly going to end?
Well, it looks like the world got the memo a little late, and ended up making 2016 the crazy year. To name a few of the surprises that hit us: David Bowie, Debbie Reynolds, Carrie Fisher, Prince, and a few other renowned celebrities passed away; Trump was elected as America’s next president (which NO ONE saw coming); and Harambe, a poor, innocent gorilla was killed.
(Sidenote: I had to mention Harambe purely because my dorm floor became absolutely obsessed with him at the beginning of the school year. So not mentioning him would be an offense to 6y.)
What happened, 2016, what happened?
Well, regardless of the craziness that went down last year, it’s now 2017 and we can only hope that the year treats us better than last year did!
What better way to start 2017 off on a good note than to welcome it with New Years Confetti Cupcakes?!
Even better, confetti cupcakes that are moist, fluffy, and sweet… plus vegan and gluten free!?
Frost these cupcakes with your favorite icing and sprinkle with edible glitter or multicolored sprinkles. They’re the perfect, festive way to ring in the new year.
Not to mention, they’ll help you stick to your “eating healthy” new years resolution because they’re all natural and about 20x better for you than typical cupcakes, made with tons of sugar, vegetable oil, and butter!
Here’s to a great year! Happy 2017 everyone! 🙂
New Years Confetti Cupcakes
- 1/2 c softened coconut oil
- 1/2 c unsweetened applesauce
- 1 c baking blend sugar (raw sugar and stevia)
- 2 tsp vanilla extract
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tbs apple cider vinegar
- pinch of salt
- 2 1/2 c flour of choice (I used coconut flour and gluten free flour)
- 2 c unsweetened coconut milk
- 1/2 c hot water
Preheat oven to 375°F. Add coconut oil, apple sauce, sugar, and vanilla to a large bowl and stir to combine. Add flour, baking powder, baking soda, vinegar, salt, coconut milk, and hot water and mix until smooth. Line a cupcake tin with cupcake liners and lightly grease. Using an ice cream scoop, scoop the batter into each tin (filling about 3/4 of the way). Bake for 22-24 minutes, or until an inserted toothpick comes out clean. Remove and let cool.
Nutrition Information (from myfitnesspal.com)
(Yields 18 cupcakes)
Nutrition information does not include frosting, as it will vary depending on what recipe you use.