Don’t you find the expression “worth dying for” ill-suited when it comes to truly healthy and great tasting treats? This is not principally a food column, but when something is this good it’s simply not fair not to share. These cupcakes are reminiscent of childhood and will bring back the memory of that moist carrot cake with the creamy sweet and slightly sour frosting, remember?
I was visiting family in Mendocino, California last week at Little River Inn (unabashed plug for the most beautiful and best-tasting resort on the northern California coast – this family Inn will celebrate its 75th anniversary next year!) when Melissa & Hilarie, the Group Sales and Wedding specialists (these women know a thing or two about cake), passed me the best cupcake in memory. When I learned these desserts were also gluten free, I had to share the recipe with you. . . . courtesy of Hilarie at Little River Inn.
If you found Crila® it may be because you need to find natural support for prostate health. Relax, you’ve found it – now have a cupcake. You may also be among the many who are searching for gluten-free alternatives to support a heathier lifestyle but you don’t want to give up the pleasure of desserts. Relax, you’ve found that too – now have a cupcake. Women with gluten sensitivity can also experience intensified menopause symptoms when they consume gluten. Sometimes I wonder what doesn’t exacerbate menopause symptoms? Relax, beat the heat this summer, try Crila® for Menopause – and, oh yes, have a cupcake.
So congratulate yourself for finding Crila®, enjoy delicious Almond Cupcakes, get a good night’s sleep, and make tomorrow count.
Almond Carrot Apple Cupcakes
Creamy “Cream Cheese” Frosting
Beat the butter and “cream cheese” together until fluffy. Add the sugar and beat 3 minutes, add vanilla and beat again. The frosting can be thinned with soy, almond or coconut milk for a spreadable frosting or glaze.
Tuck in and enjoy!