Due to tight finances and both my husband and I trying to cut back on sweets, it has been an inexcusably long time since I last posted. It’s hard to be creative in the kitchen when you are simultaneously trying to be a supportive wife and keeping sweets out of the house. However, since the last time I posted, I became a consultant for a company called doTERRA which sells certified pure therapeutic grade essential oils. These oils are AMAZING! I use them for everything. Headaches, sun burn, bug bites, scrapes, sore muscles…doTERRA has an oil for everything. They are not like most oils you see on the market that have additives and fragrance added and you can’t even apply them directly to the skin. Because they are 100% oil extracted from organic plants from which they are derived, you can actually consume them. For example, I used lemon oil in my tea last night to help ease a sore throat…but I digress.
This morning my daughter said to me, “Mommy, I want a cupcake.”
To which I responded, ” You want a cupcake? Where are there cupcakes?” (Because she doesn’t usually mention something unless prompted I thought perhaps she had seen a picture of one in one of her books etc.)
With bright eyes and excitement she proudly exclaimed, “They’re HIDING in the kitchen!”
After a little bit of prompting she asked if we could make cupcakes together. Who can say no to an adorable two-year old asking for hiding cupcakes? I certainly can’t. So, I literally dusted off my baking equipment (I really should clean my kitchen more often) and got to work making a new recipe. And I figured…what the heck, since I’m baking I may as well try out some of my essential oils in the recipe. Without further ado, this is what Doodle Bug and myself concocted this morning.
Honey-nut lavender cupcakes with lemon lavender icing
1 tablespoon vanilla extract
½ cup coconut oil
1 cup almond milk
½ cup honey
8 drops of doTERRA lavender essential oil
½ cup almond flour
2 cups unbleached all-purpose flour
1 ½ tsp baking powder
Whisk together the eggs, vanilla, milk, honey, coconut oil and lavender oil. Sift together the almond flour, all-purpose flour and baking powder and stir into the egg mixture.
Bake at 350 degrees Fahrenheit for 20-25 minutes. While the cupcakes are baking you can whip up your icing.
1 cup shortening
6-7 cups powder sugar
1 tsp vanilla
5-6 tablespoons almond milk
6 drops doTERRA lemon oil
6 drops doTERRA lavender oil
Always mix your icing based on taste. Start out with 4 cups of sugar and add more to reach the texture/sweetness desired. Too sweet? Add more milk or a dash of salt. Not enough lemon or lavender flavor for your liking? Add another drop.
Once the cupcakes are completely cool you can decorate with your icing and some cute accents like lemon peel or dried lavender buds. I love this recipe because the cupcake is nutty and not too sweet, which offsets the beautiful sweet flavors in the icing. Enjoy!
p.s. If you are interested in trying some of these amazing essential oils send me a message or look at the website: http://www.mydoterra.com/kristimuse/