Baking time! I haven’t baked in such a long time, been super busy giving the place a makeover but before my trip last weekend, I made the effort (aka was forced to) make cupcakes for the trip like I usually do. I was so exhausted with everything I was doing plus getting ready for the trip that I there wasn’t a plan this time. I had no idea what I was going to do to the cupcakes in order to make it my own until I saw my mom untouched stash of carob chocolate chips. It sparked my inspiration for these cupcakes (believe it or not) and before I knew it, I had bake shop worthy cupcakes that any gluten free or non-gluten-free person would drool over.
What you need:
Gluten Free Duinkeren Moist Lemon Cake Mix
1/2 cup of Coconut Milk
1/3 cup of Extra Virgin Olive Oil
Stir or use your mixer to mix the ingredients together. After done, place in baking cups and place in oven at 375F. Bake for 30 minutes or so. For the chocolate, I am using carob chocolate.
I poured the chocolate into a small saucepan at a low heat. However, the chocolate didn’t seem to melt like how I wanted no matter how long I waited. It looked like sticky chocolate left in my pocket instead of smooth chocolate like how I imagined. Adding water and a little oil gave it the push it needed.
Once the cupcakes were done. I added the melted chocolate as smoothly as the chocolate would let me then added some sweeten coconut shreds on top.
All Done! Now it is time to enjoy!
I hope you have some time, I would love to hear from you. Leave a comment to say how much you enjoyed my post or even say hi, follow me on Twitter, Facebook, Google+, Pinterest, Instagram page or even subscribe. I will do the same! Have a wonderfully creative week!