Happy Birthday to Joe & a Cupcake Recipe, too!

Today is Joe's 17th birthday. It's inconceivable to me that my "baby" is 17 already and taller than all of us. It seems he was born yesterday.

Joe completed our family.

And fit right in with the crazy that is us.

Crazy!

I love his loving heart for animals that has always been evident.








In fact I love pretty much everything about Joe and thank God for him daily. He's the most patient son on the earth, a loving brother, a caring friend and he loves the Lord with all his heart. 

Today he wanted to hang out with his brother and visit some guitar shops - I think they had a pretty good time. Apparently this bass is "awesome".


Birthday meals?  Nachos and pizza because he is, after all, a teenager.  But this teenager chose nachos for breakfast AND lunch and pizza for dinner.  Pizza with a Godzilla movie, that is. Birthday dessert?  These cupcakes!

They are basically Ev's Cupcakes with a bit of a twist.  They're a little denser - almost like a poundcake. I increased the cocoa a bit and lowered the sugar, too. The cupcakes are glazed with white chocolate chips slightly thinned with coconut oil. 


Joe's cupcakes

Preheat oven to 375 degrees

Line cupcake tin with 12 paper liners

Makes 12 large cupcakes

1/2 cup coconut flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
6 eggs - Jumbo sized
1/2 cup melted butter, cooled
2/3 cup organic cane sugar

1/2 teaspoon ground vanilla bean

Combine all ingredients and beat on low until well combined.  Turn mixer to medium and let it go for about two minutes or until the mixture starts to turn lighter and glossy.  I use a Kitchenaid stand mixer and usually let it mix as I line the cupcake tins or prepare my pans.

Scoop batter evenly into the liners – they will be at least ¾ full.  Bake approximately 25 minutes.  Use a toothpick in the center to test for doneness. Don't over bake or they'll get dry.

Cool before glazing.

To make the glaze, melt over very low heat in a thick bottom pan:

1 cup White Chocolate Chips

2 teaspoons Coconut Oil

Stir frequently and remove from heat as soon as chips are almost completely melted. Cool until slightly thickened and spoon about one teaspoon full onto each cupcake.

And I just have to give you a little peek at this darling Eiffel Tower apron my mom gave me as a birthday gift - is it so cute?? You can find it here if you're so inclined.

Enjoy!