Bad Henry. Chocolate is a big no-no for dogs, but luckily, not for me.
I'm going to be missing Mother's Day this year because I'll be on vacation with the boyfriend for a week, so I threw an early Mother's Day dinner this past weekend for my grandma, mom and sister. The dinner consisted of ham, Spanish tortilla, radish cole slaw and biscuits. But I needed a dessert! And I needed it to be gluten-free, dairy-free and light on the refined sugar. Luckily, Elana's Pantry came to the rescue.
If you haven't visited her blog, I highly recommend it. Not only does she live in one of the coolest places on Earth: Boulder, Colorado, but she has a clear, easy-to-follow blog with beautiful photos and tasty recipes. She cooks and bakes gluten-free, dairy-free and tends to work with high protein flours. I also have yet to see a recipe of hers that calls for sugar.
Now on to the cupcakes. These little gems rock; it's as simple as that. The cupcake itself is moist and has a nice hint of vanilla and undertone of coconut. The frosting was rich and amazing. I had to test out a cupcake before serving them to my family of course and the only way I can describe my first bite, which was the perfect amount of chocolate paired with a moist vanilla cupcake? Gosh darn delectible (and gluten, dairy, and soy-free).
You can find her recipe for the cupcake here and the recipe for her frosting here.
Note: I did not have celtic sea salt, so I used regular sea salt instead. I also did not have Dagoba choco drops, so I used Enjoy Life chocolate chips.