Eight years ago, I met the love of my life.
My husband and I initially crossed paths at a local health food store where we were both employed.
We immediately bonded on our mutual love of horror and gore and began ‘hanging out’ together shortly thereafter.
What he viewed as dating, I saw as friendship, and it wasn’t until a night out at a dance venue that he professed his feelings for me.
Blind-sided by his confession (and struggling with my own deteriorating health at the time), we took our relationship verrrrrrry slooooow, which was great because we built a strong friendship that we have to this day.
We’ve gone through our share of ups and downs, but we’ve come out of it all stronger and better, and though we are far from the perfect relationship, my husband compliments me in such a way that no one else could.
He grew up on a ranch, where cattle provided the main source of income, and he was expected to help rope and brand twice a year.
That upbringing was followed by a six-year stint in the Army, where he was a hair’s width away from being deployed to Iraq, and now, he is a respected fireman here in Tucson.
There’s nothing about him that screams ‘sensitive’ or ‘sweet’ in any way, but he is both of those things to the nth degree.
He’s always there to listen to my woes, even though I can be a wall of stone with my emotions. He endures my typical woman smut TV, adjusts the thermostat to my liking, allows me to spend whatever money I want on myself, tolerates my allergy-ridden world without grimace, and puts up with my day-to-day roller coaster ride of sh*t.
For all of these reasons and so many more, today’s post is dedicated to him and to his birthday this year.
These cupcakes are his favorite treat right now. Not only do they taste like the bad-for-you boxed yellow cake mixes, but they also boast an amazing amount of protein, which is great for a guy who is benching 405 pounds in the gym on a regular basis.
- 1 15 ounce can cannellini beans, rinsed and drained
- 3 eggs
- 3 T. applesauce
- 2 t. vanilla
- ½ t. powdered stevia extract
- 5 T. honey
- 3 T. coconut oil
- ¼ c. coconut flour, sifted
- ½ t. baking soda
- 1 t. baking powder
- ½ t. sea salt
- ⅛ t. turmeric, for color
- 1 avocado
- 2 T. maple syrup
- 2 T. cocoa powder
- ½ t. vanilla
- pinch sea salt
- 6 drops liquid stevia
- water, as needed to thin (about 1-2 teaspoons)
- Preheat the oven to 350 degrees.
- In a food processor, mix the beans, eggs, applesauce, stevia, vanilla, honey, oil, salt, and turmeric until smooth (about 1-2 minutes).
- In a separate bowl, mix the sifted coconut flour, baking soda, and baking powder.
- Add the dry mix into the processor and mix until well combined.
- Divide the batter among 10-12 paper muffin cups.
- Bake 24-27 minutes until the top feels firm to the touch.
- Cool the cupcakes.
- Process the ingredients for the frosting until smooth.
- Top the cooled cupcakes with the frosting.
Cake adapted from this recipe
R, I hope you had a great birthday this year and that we all enjoy many more to come with you. We all love you and appreciate how hard you work for this family. ♥♥♥
Have a lovely weekend everyone, and give these cupcakes a try! You won’t regret it. 🙂