New Flavors

I've been craving more of my raw cupcakes for a while. Actually, I've been wanting more since the minute I finished them. Thankfully I had all of the ingredients to whip some up yesterday and some additional ingredients to spice 'em up a bit. I really like how flexible these are and how many flavor combinations can come from just the basic recipe.


The two new flavors are Mexican hot chocolate and vanilla goji berry.

Each start off with the basic recipe. I divided the "dough" into two bowls so it would be easier to make each flavor separately.


For the Mexican hot chocolate, I added 1 tbsp cacao, 1/2 tsp cinnamon and 1/4 tsp cayenne.


For the goji vanilla, I processed softened goji berries into the "dough" and mixed in vanilla.

I used the original frosting for the goji vanilla, but added cinnamon to the Mexican hot chocolate which created a nice color and extra spice.



The Mexican hot chocolate is KILLER! The spice is subtle but you can definitely taste the heat on your tongue. The cayenne lingers a bit but the sweetness from the other ingredients mellows it out and works super well. I haven't tried the goji vanilla yet, but I'm sure it'll be delicious. One day I'll have to get a large amount of ingredients to create a bigger batch because two cupcakes at a time just doesn't work.


Is there anything more satisfying than a cupcake? Cute and decadent.

Also, check out this fluffy cloud I made for breakfast:


Overnight oats (1/2 cup oats, 1 cup soy milk, 1 tbsp flax, 1 tbsp rice protein, vanilla, cinnamon) topped with maple banana soft serve. I just added 1 tbsp maple syrup while processing the soft serve and then drizzled more over top. T'was divine.