Hey y’all! Happy Friday!
Hope you’ve had a great week and are now looking forward to a fabulous weekend! I think the hubby and I will be packing up some stuff and donating some more.
So, I wanted to start out by giving a recap of my first day off the cleanse. Can I say that it’s not a good idea to bake right off this because you will want to sample EVERYTHING. I did do a little sampling and really shouldn’t have because it hurt my tummy. But oh well, I’m starting fresh today.
But yesterday I drink my 1 Liter of OJ w/ Maple syrup throughout the day at work and then I had some miso soup to add a little variety. Sorry, no pic.
OJ
I had also soaked a few cashews the night before because I heard that helps you digest them better. They were good…kind of like the texture of a boiled peanut. I chewed them up really good.
Cashews
After work, I headed home and decided to do my workout before starting on the cupcakes
Workout:
Level 1 – 30 Day Shred
I am actually sore after doing this for the past 2 last nights – my quads are definitely sore from doing the squats. My arms are a little sore as well. I definitely need heavier weights, but I do feel the push-ups from last night, eventhough I still have to do them girly style.
Dinner: I was too wrapped up in my cupcakes to stop and snap a photo, but I had some frozen squash that was puree and then I added some water and Indian seasonings to it and made it into a delicious soup. The hubby even and some with a little cheese and liked it.
Now onto the cupcakes – So, I decided to change-up my plan and ended up using a recipe here and another one there and then combine them to make the final product. So, for the chocolate and vanilla cake batter, I used the recipe out of Cupcakes! by Elinor Klivans which I got as a wedding gift.
Golden Vanilla Cupcakes
Recipe based on the VCTOTW. I decided to save these to take to my office, but ran out of frosting, so I’ll just toss these in the freezer and bring out next week. They came out good though. I baked them at 350 degrees for 20 mins. Here they are next to the chocolate cupcakes.
Pre-Frosting
Chocolate Sour Cream Cupcakes
This cupcake recipe is based on the Cupcakes! and then I used the VCTOTW Chocolate Buttercream Frosting. I liked how these turned out with the sour cream being worked into the batter. I baked these @ 350 degrees for 2o mins. My frosting was acting funny today, I think it’s because it was cold this morning when I went to frost the cupcakes and then got to hot. But it had a mousse/fudge-like quality to it. So, instead of piping the frosting I just slathered it on and then topped each one with 3 vegan chocolate chips.
Fresh from the oven
All dolled up
Chocolate Sour Cream Cupcake
Cookies N Cream Cupcakes
I used the regular chocolate sour cream cup cake recipe in Cupcakes! and then threw the Oreos into the batter and baked at 350 degrees for about 20 mins. For the frosting I used the Fluffy Buttercream frosting from VCTOTW and mixed in ground Oreos. Looks awesome!
Oreo Cookies
Chopped Up
Oreos for the cake batter
Cookies 'n' Cream Cupcakes
Cookies n Cream Cupcake
Vanilla Sour Cream Cupcakes
Again I used the Fluffy Buttercream Frosting from VCTOTW and the cupcake recipe from Cupcakes! These are a little darker in color because I ran out of regular sugar and had to add some Sucanat to complete the sugar requirement. I piped the frosting on them and added little multicolored star confections to make them fun!
Vanilla Sour Cream Cupcakes
All Frosted
Here they all are ready to go to the office with the hubby!
Deliciousness!
I’m really happy how everything turned out. I didn’t sample the Cookies N Cream, so I hoped these turned out well. They at least look tempting! I was so excited to make these! Last night I baked everything off and then first thing this morning I assembled all of them so that they wouldn’t be soggy but fresh!
After getting all of the cupcakes boxed up, I made me a fruit smoothie before breakfast! Yay!
Breakfast: Smoothie – blended up in the bullet!
- 1 small banana
- 3 med strawberries
- 1 handful of soaked cashews
- 2 large handfuls of spinach
- 1 tsp Maple Syrup
- Crushed Ice
- 1/4 cup water
Fruit Smoothie
Fruit and Veggie Packed
I’ve packed some soup for lunch – all puree and my plan is to drink lots of water today.
See ya later!
