When we first started cleaning up our diet, I read about people taking their own cupcakes to school and to birthday parties. I honestly thought that was crazy and extreme. I thought, “what could it hurt, every once and awhile to go along with the crowd”. That is until we experience “The Cupcake Incident“. Now, I’m that mom who has a frozen, all natural, nonGMO cupcake for my child in the freezer at school. When there is a birthday party in the classroom, my son goes down to the office, gets his cupcake and enjoys his made with love, all natural cupcake while the rest of the class has the typical birthday treats. The next morning, I grab a pre-made frozen cupcake out of our freezer, packaged in it’s cute little cupcake carrier (I purchased a 12 pack of them here) and take it into school to replace the one consumed the day before. I am so thankful that my son, now 7 years old and in 1st grade, is a wonderful sport about this arrangement. He makes no complaints, he seems confident and happy that he is not eating “the bad stuff”.
This is also the case when at times when we go to a birthday party or other celebratory function, I simply grab a couple premade cupcakes out of the freezer as we walk out the door.
Yet other times, when I have advance notice, I like to make fresh cupcakes for the occasion. Cupcakes have become a meaningful icon of our family’s journey and I now make it a point to continually try out new recipes for our family’s “Clean Cupcakes”
This weekend was such an occasion. We had plans to go to our nephew’s 10th birthday party. Fresh cupcakes were certainly a priority on my to-do list for our kids to enjoy at this party. What could fit in with little boys at a backyard, outdoorsy party better than comoflauge?!
So, all natural camo cupcakes become the mission.
I started out at Krissy’s Creations to find a yellow cake recipe. I have to tell you I LOVE her cakes. I have yet to explore her recipes beyond the cakes and frostings, though I hope to some day. But this is my go to site for new cake recipes. Each one that I have tried has worked wonderfully.
I began by mixing up the yellow cake as follows:
Yellow Cake Batter
And combine. If it’s not dark enough, puree and add more.
Now, you will have three different bowls of batter.
Scoop spoonfuls from each bowl into lined cupcake pans. This recipe yielded 3 dozen cupcakes for me.
Bake at 350 degrees for 20-25 minutes.
Allow to cool before frosting.
Use your favorite frosting recipe and tint it with more pureed spinach if you choose.
I used Krissy’s Creations’ Buttercream Frosting recipe for my base recipe. It can be found here with step by step instructions.
The camo cupcakes got my little guy’s stamp of approval 🙂