Happy 4th! Celebrate with this maple syrup sweetened whole wheat cake covered in almond butter date frosting, coconut cream, and fresh juicy berries!
Every year when I was growing up I asked for the same birthday cake. I wanted the German Chocolate Cake Frosting (and pecan glaze) on a yellow cake instead of chocolate! My mom faithfully made a Betty Crocker yellow cake mix and layered it with rich chocolate butter cream frosting and made that infamous coconut pecan dream to coat the top. Sweetened condensed milk, gobs of sugar, and a few very hyperactive children later... you get a birthday coma of happiness (and I loved my mom MORE for it). Flash forward a few years my sister said I should make a German Chocolate Cake that she could feel good about giving to her kids (what a good mommy). One day while killing time at Costco (as my husband went up and down each aisle excitedly searching for a specific extension cord he decide we needed ❤ I absolutely love my nerd) I started looking at the cooking magazines and after seeing a recipe for caramel chocolate cake I got an idea to use date paste as the binder and sweetener for the coconut pecan frosting (which means zero risk of burning the frosting because you don't have to heat it. Yes, I've done that before)!
Chocolate Cupcakes... Who doesn't like a rich moist chocolate cupcake? Nobody. If you're already planning on making a dessert for your Honey-Boo-Thang this Valentines Day, or maybe this Thursday (no judgment), why not bake them a treat that won't cause their blood sugar to spiral out of control? Try it, it won't kill you, it might even make you stronger... unless you eat 6... then you might feel sick... and could possibly get the runs, so maybe just eat one? 😉 Sure, it's pretty healthy, but they are still cupcakes, so go easy on them.