Mini Blueberry Cupcakes with Blueberry Jam Frosting

For Octavia’s 3rd birthday this year, I made some special cupcakes for her big party, with her favourite fruit of the moment, blueberries. These mini cupcakes are a great size for little people and dessert tables with a few options.

This recipe is similar to the cupcakes I made last year for her Trolls 2nd Birthday. This year I changed the fruit, shrunk them down, used less sugar in my frosting and organic butter inside of Nutlex. I found that the butter did better in the heat since Nutlex seems to melt and separate. If you have a better dairy-free butter alternative in your country then feel free to make them vegan. If you can’t get a good quality vegan butter then an organic grass-fed butter is the healthier option if you really want to include the frosting.

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O’s 3rd Birthday Celebrations

Last week was O’s birthday week. My little baby has just turned three. I can’t believe how fast time has gone since I brought her into this world. It’s been amazing seeing her grown and become her own person. More often she is coming out with funny and interesting thoughts and questions and I am realising that she is becoming who she is separate from myself. In some ways dealing with a 3-year-old is easier, but it also has its own set of challenges that means having more patience than ever.

O was extremely excited for her birthday for a while before it came. She had many, many toys on her birthday list and a recently new obsession with ginger cats. Cats are seriously all we talk about at the moment. She has acquired a clowder of toy cats, but we don’t have plans of buying a real one at this stage. Something else she really wanted was a bike and a Frozen birthday party. Since her birthday is during the week I took her out to brunch on the day, had a little family party and other big Frozen themed party over the weekend.

 

For the small family party, I made afternoon tea. Since Octavia had pancakes for breakfast I thought I better serve something savoury as well. She prefers snack plates, so  she eat different things and keep going back for more. This worked perfectly and I was surprised how much she ate from this platter. I did keep replenishing the platter since there was about 10 of us. I made homemade sausage rolls with organic pork sausages, homemade ham and pecorino cheese pastry rolls, sushi with leftover homemade organic crumbed chicken and avocado, baked pecorino and added ajvar, spelt crisp bread, oranges, vegan cheddar and nitrate-free free-range leg ham.

The cupcakes I made were from my trusty Chloe’s Kitchen’s recipe book. Whenever I have to make desserts, I usually consult my Chloe Coscarelli collection of recipe books. These are Banana Cupcakes with Lemon Icing (see recipe). They are extremely quick and easy recipe to make when you have leftover bananas. They are spiced with cinnamon, nutmeg, ginger and cloves and are topped with icing made with lemon juice and zest. They were a big hit and left everyone wanting more, but I made sure there was only one per person to make sure the kids and the prediabetic seniors didn’t get a sugar high.

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