November 17, 2016

"How do you like your eggs? Mmm in cupcakes"

Memories of my childhood are filled with rich senses; sweet aromas from my mom's kitchen, laughter from friends and family filling our home and warm holiday celebrations. Theses senses are especially rich around this time of year. 

As much as my mom loves to host she equally enjoys being a guest. A guest who finds complete joy in arriving with her hands full of delightful food and thoughtful treats for the host. 

This holiday season, like many others, I am inspired to carry on family traditions and create new ones. A new tradition, I look forward to starting is gifting sweet holiday treats in beautiful MAIKA pouches and canvas buckets.  

Please join me in this delightful tradition of gifted sweets!


First, gather a few of your favorite MAIKA Canvas Buckets or Pouches for gifting this holiday. I am collecting both sizes and colors, metallic and tangerine, for parties small and large. Next, gather the ingredients for Chocolate Beet Cupcakes. Really, don't let the beets fool you. They are fly off the table delicious. 



2 Medium Beets + 1 Sm Banana 
1 Cup Unsweetened Almond Milk 
1 Tsp White Vinegar

1/2 Cup Honey
1/2 Cup Walnut Oil
3 Tsp Pure Vanilla Extract
1 Cup Oat Flour
1/2 Cup Almond Flour
1/2 Cup + 1 Tbsp Unsweetened Cocoa Powder
1/2 Tsp Baking Powder
1 1/2 Tsp Salt


Grab a large bowl. Smash banana with a fork till smooth. Add vanilla extract and stir for another minute-ish.  Preheat oven to 350 degrees. 

1 Med Banana

1/2 Tsp Vanilla Extract


Grab two beets for roasting or boiling. Roast for 45min to an hour or boil for 30 min until soft.   

2 Small - Medium Beets 



Add milk, vinegar, oil, and honey to the banana mixture, whisk together.  Add honey to measuring cup after oil. If almond milk is missing from your pantry simply use yogurt or another nut milk. 

1 Cup Unsweetened Almond Milk

1 Tsp White Vinegar

1/2 Cup Honey

1/2 Cup Walnut Oil 


Add flours, baking soda, salt, and cocoa powder. Mix until smoth. 

1 Cup Oat Flour

1/2 Cup Almond Flour (or Nut Flour on Hand)

1/2 Tsp Baking Powder

1 1/2 Tsp Salt

1/2 C Cocoa Powder 


Cool the beets. Peel and puree in a blender. Add to mixture. Coat muffin pan with walnut oil, baking cups or parchment paper. Then fill  3/4 full with batter and top with a sprinkle of cocoa powder. Bake for 25 - 28 Minutes (pending on elevation and oven).

Cool the muffins on a warm surface. Sprinkle with cocoa powder. Then, grab a large piece of parchment paper and stuff it in the MAIKA Pouch. Leave an opening to slide the muffins inside the pouch. Zip the pouch and the gifted cupcakes are ready for sharing. Enjoy! 




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