These days, you're more likely to find me using raw cacao and cacao nibs in my sweet treats. I've adapted many recipes, substitituting nutrient dense ingredient for less healthy ones. I'm looking forward to sharing these recipes with you, as time goes on.
You know what though? There's always a place for traditional, decadent culinary classics. These recipes always taste best when the finest ingredients are used: organic eggs, grass fed butter, good, high cocoa content dark chocolate. The thing here is moderation. Good food is good food. Just because it's not health food, as we know it, doesn't mean that it doesn't have a place in our lives.
Cupcakes, like the ones I've made and shared here, delight the senses. All the senses. They make people feel good. They make people feel special and loved and indulged.
And that dear reader, is just as important as ensuring all your nutritional needs are optimally met.
Indulgence. Happiness. They're wonderful things. Don't deny yourself either.
Until next time,
sweetrosie x
It's good to use the dark chocolate @sweetrosie as it has more antioxidants too.
Absolutely agree with you @cryptopie.
The raw cacao powder I use is also rich in magnesium, and other valuable minerals.
It reminds me of the scene from Bambi where thumper's mom scolds him for biting into the flower and not eating the greens first. Your flower is missing it's greens. Still yummy looking :)