Happy ocho de mayo! Did anyone else have a few too many chips, beers, or tequila this past weekend? Oy vey. I AM BLOATED. TMI? Whoops.
This week is my last week as a student!!! I officially graduate this weekend with my Masters of the Arts in Anthropology– with a specialization on Medical Anthropology with a focus in nutritional anthropology. It’s a MOUTHFUL, I know. Medical Anthropology is similar to Public Health, but with a different lens and approach. I am SO HAPPY to be done, guys. But this also means that I will be leaving Denver soon, which makes me sad. But I will be moving to San Francisco, where my boyfriend and (most all) friends from college live. I also have family there! It will be a fun move, but I just need to figure out a job. Catch me around there in August!
I did discover some fun finds this weekend. I found a gluten free beer called Sufferfest, made by bad-a$$ women athletes from San Francisco. I tried their pilsner, and it was pretty dang good, if you like beer of course. & I love their logo!
Whilst pigging out on chips this weekend (hence the bloating, probably), I chose Late July organic corn chips. They taste just like restaurant style, but a wee bit better for you. Definitely not ideal, but tasty. My margs were made with silver Epsilon tequila, lime, watermelon & lime juice, jalapeños and soda water! And I promise I only had a few 😛
I also recently tried my FAVORITE VEGGIE BURGER. No, I am not a vegetarian but these are delicious! AND gluten free, and soy free… which is truly a miracle. This one is hemp seed based and blew my mind. I tried the mushroom variety. Its called the Gooseed burger. I DEFINITELY recommend.
Back to business.
So I made some chocolate cupcake ‘shorties’. Why shorties? Because I like short cupcakes with thiner layers of frosting. It’s less of a commitment, and if I want two, I can easily have two! You also may be wondering why I only made four. The recipe is easily doubled to made 8, but again, I live alone and I was not about to eat 8 cupcakes. I mean, I could, but I’m more of a pint-of-ice cream girl when I want to go IN on desserts. Either way, you just need some simple math to double, triple, or quadruple these babies!
CHOCOLATE CUPCAKE SHORTIES
For the cake:
1/2 banana, smashed
1.5 tbsp coconut flour
1.5 tbsp cocoa powder (unsweetened)
1/8 tsp sea salt
1 tbsp sunbutter (no salt, unsweetened)
1/2 tbsp coconut oil
1/8 tsp baking powder
1/2 tsp cinnamon
2 tbsp maple syrup
1/4 tsp vanilla extract
For the frosting:
1 tbsp honey
1.5 tbsp sunbutter
1/2 tsp vanilla
1/4 tsp sea salt
1/2 tbsp coconut oil
Preheat the oven to 350 degrees.
Mix all cake ingredients together, well. Place the cupcake batter into 4 different parchment cups. Bake at 350 for 20 minutes.
In a separate bowl, mix together frosting ingredients.
Once cupcakes cool, place in the fridge. Once the cupcakes are cool to the touch, they are ready for frosting. (If the frosting is too liquid, place in the fridge for a minute or so to firm up. The frosting is just enough to thinly cover the cupcakes. Dust with cinnamon, and keep in fridge. ENJOY!!