MONSTER THEMED BABY SHOWER and paleo cinnamon crumb cupcake recipe: {healthy post monday} …
This was such a sweet intimate baby shower with friends (and teenagers!) who truly love this new mommy-to-be. She is so dedicated to investing in the lives of teenagers at our church and is a loving, compassionate role model to many young girls. Her baby’s nursery is monster themed, so we decided it would be so fun to incorporate that personal touch throughout this event as we blessed her and her new baby boy. Plus, I had plenty of decorations from my boy’s Two Year Old Little Monster Birthday Party found here. Several other youth worker ladies joined together to add all the adorable details to make this baby shower truly ”monstrous!” As guests arrived, we invited them to help make an “ABC of Bible Verses” scrapbook for baby Camden. We pray it is a meaningful, tangible reminder of God’s promises to him and will encourage him as he grows. We had several lists to choose from (one can be found here) or guests could write down their own favorite verses on their pages. Oh, and just in case any wondered … the tutorial “how to make a pinwheel” can be found here and the tutorial “how to make paper rosette fans” can be found here. :)
PS … the custom invitation, thank you notes, water bottle wraps, straw pennants, cupcake wraps, name banner, buffet signs, and other party printables were all created using Storybook Creator 4.0 by Creative Memories found by clicking here. If you have any questions about the software or the custom prints, please feel free to E-mail me through my website by clicking here.
And the yummy healthy cupcake recipe is as the end of this post!
Paleo Cinnamon Crumb Healthy Cupcakes (recipe at the end of this post) …
… and the recipe I promised is found in Elana Amsterdam’s Gluten Free Cupcake cookbook. I altered it a bit to use maple syrup instead of agave nectar. Here ya go!
CINNAMON CRUMB CUPCAKES:
(gluten free, paleo, dairy free, refined sugar free)
BATTER
1 cup blanched almond flour
2 tbsp. coconut flour
1/4 tsp sea salt
1 tsp baking soda
2 large eggs
1/2 cup maple syrup (NOT Aunt Jemima’s, the REAL organic stuff) :)
1 tbsp vanilla extract
TOPPING
3/4 cup blanched almond flour
1/2 cup walnuts, coarsely chopped
2 tbsp ground cinnamon
1/4 cup maple syrup
Preheat oven 350 degrees
Line 10 muffin cups with liners
To make batter, combine in large bowl both flours, salt, and baking soda. In medium bowl, whisk together eggs, maple syrup, and vanilla. Blend wet ingredients into dry ingredients with a hand held mixer until combined.
To make topping, in a medium bowl, combine flour, walnuts and cinnamon, then stir in maple syrup.
Scoop 3 tbsps. of batter into each muffin liner, then crumble 1 heaping tbsp of the topping mixture over each cupcake.
Bake for 18-22 minutes, until a toothpick inserted into the middle comes out with just a few moist crumbs. Let cupcakes cool in the pan for 1 hour, then serve.
ENJOY!!! And stay safe. As I type, super cell tornados are tearing through my state. :( We spent two hours in our church basement last night and looks like we will be headed there later this afternoon. Praying for all those affected by the destruction. Thankful my Jesus calms storms with one word from His mouth. And thankful still that even when storms rage, He is still in control.
