You guys. I hate to be THAT person, but can it be 2017 already?! I’m not complaining about 2016 whatsoever. 2016 was f*cking awesome. But Halloween, then Thanksgiving, then Christmas and now New Year’s. It’s just a lot to plan for. I feel like I can’t get ahead because there is always some sort of holiday to plan for, grocery shop for, go to the mall for, think for. Like New Year’s. I just don’t want to have to think about what we are doing for New Year’s. It’s too much pressure! So maybe I should just make this cupcakes and call it good. Sound good? Cool. Doing it.
PS – sugar, alcohol, dairy and edible sprinkles are all not strict paleo. Yes, I know that. And yes, I know I’m bending the rules like a mother effer, but sometimes you just gotta do it and celebrate the good things in life. If you don’t want to do that, then don’t make these. Make something else and stop getting your panties in a twist!
So I need your advice. I recently had a lovely reader/listener recommend doing a podcast about my favorite things. Which I LOVE. Because I love sharing sh*t that I’m obsessed with. So I’m going to be talking about my favorite kitchen gadgets/appliances, favorite brands, favorite food, favorite products. Whatever I’m loving right now, I’ll be talking about it on there! But I wanted to know if you guys had any sort of questions or things you would like me to talk about on that episode because I’ll recording it tomorrow! Sorry to be so last minute but you guys always have THE BEST questions!
Have you made your New Year’s resolutions yet or are you an adult and don’t do that anymore? I told my CrossFit class last night that their NYE resolution should be to not eat fast food anymore, because they need to start adulting. No one laughed. Everyone was offended. Even though it was a joke, I still think it’s a good resolution and hold true to my statement! Fast food is stupid. These cupcakes aren’t, though. Let’s just be clear here.
As I get older, my resolutions change. When I was younger, they were all around weight loss and working out and eating better, but then I never followed through with them after the first 2 weeks in January. Luckily, I’ve stuck with that type of resolution for over 7 years now so usually I just create some goals that have to do with work and play. For work, I want to create more cooking videos like the one I did here recently. I’m hoping to get one done every 2 weeks or so! Then I want to add more to my travel and decor tab on my website! Which is perfect since I have 3, maybe 4, trips lined up to share with you guys! Which is honestly play, as well. And that’s my other goal, to go on more trips! No point in saying no at this point in my life! So main goal: to always say yes!
What goals or resolutions do you have for 2017?! Share yours below in the comment section!
- 2 cups almond flour
- ½ cup maple sugar (or coconut sugar - maple sugar just makes the color lighter)
- ¼ cup coconut flour
- ¼ cup tapioca flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- 2 eggs, at room temperature
- ¼ cup ghee
- ⅓ cup champagne
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 tablespoons champagne
- 1 cup organic powdered sugar, divided
- Preheat the oven to 350°F. Line a silicone muffin pan with 10-11 paper liners.
- In a large bowl, mix together the flours, maple sugar, baking soda and powder, and salt.
- In a medium bowl, whisk together the eggs, ghee, champagne and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Batter should be slightly thick.
- Use an ice cream scoop to scoop the batter into 10 or 11 lined muffin cups. Bake for 25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Place cupcakes on a cooling rack to cool completely before frosting.
- Place the softened butter in a stand mixer fitted with the flat beater attachment. Whip on high speed until fluffy, scraping down the sides every minute or so, about 5 to 7 minutes—the longer, the better.
- Add the vanilla extract and champagne and beat for another 2 to 3 minutes, until fully combined.
- Turn the mixer off, add 2 tablespoons of the powdered sugar, and then turn on the mixer and process to combine. Repeat until all the powdered sugar has been added and the frosting is thoroughly whipped. Set aside.
- Place your favorite frosting tip in a bag and add the frosting. Frost each cupcake then top with edible sprinkles on top!
More New Year’s Eve Treats:
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