Cupcakes For My Birthday Boy!

To say that last week was exhausting would be an understatement. With a new schedule for the boys and computer issues for Tony, we were constantly going from one place to the other...most of the time in different directions. We made it to the end and enjoyed a great weekend together though.

Yesterday was Jay's 14th birthday! I don't know how that happened! In my mind he is still this size...

not this size!

A lot of people ask me if the reason it makes me sad my boys are getting older is because I'm getting older, but honestly, I don't mind getting older. I don't fear my age, Tony and I had kids when we were younger so we would still be young when they left the house. I'm growing older with my best friend and enjoying every minute of it...even the scariest of times is made better by being with Tony. I just know I have a limited amount of time with the boys in my house now. We are all close knit though, so I know we will stay that way no matter how far away they go. 

So, yesterday was Jay's day! We went out on the lake early in the morning to enjoy some fresh air and then headed to Dave and Busters for some video games in the afternoon! The boys had a blast playing games and are already looking forward to going back. I had the sad realization that I am not as good at skeeball as I used to be. I guess I need to get to practicing more!

Jay asked for vanilla cupcakes with cream cheese frosting for his birthday treat this year. So, that is exactly what he got! These cupcakes are slightly sweet and cakey! Perfect for a sweet topping or served naked (which is how I ate them). With no topping, they remind me of pancakes. Kind of dense, kind of fluffy, kind of sweet...oh so yummy!

Gluten Free Vanilla Cupcakes

(makes 12)

1 cup Bob’s Red Mill Gluten Free All Purpose Flour

1/4 cup Bob’s Red Mill Almond Meal

1/4 cup Bob’s Red Mill White Rice Flour

2 tsp Baking Powder

1 tsp guar gum

3/4 cup sugar

1/3 cup Smart Balance Light or coconut oil

1 dropper NuNaturals vanilla stevia (or 2 Tbsp Sugar plus a tsp of Vanilla)

1/2 cup egg whites

1/2 cup vanilla almond milk

1 TBSP apple cider vinegar

Preheat the oven to 350°F. Coat 12 muffin cups with nonstick cooking spray.

In a bowl, combine the flours, guar gum and baking powder; set aside. In a mixing bowl, beat the sugar, smart balance and stevia until blended well. Next add the egg whites to the sugar mixture and mix until blended well. Then add the dry ingredients and the milk to the sugar mixture, alternating between them ending with the milk. Lastly, add the apple cider vinegar and mix well. Evenly distribute the batter between the muffin cups. Bake for  20 to 25 minutes or until a toothpick inserted in the center comes out clean.

I will be sharing these at Slightly Indulgent Tuesday and Allergy Free Wednesday this week. 

Did you go to arcades as a kid? I loved skeeball and centipede! We really haven't taken the kids too often since they have games here to play, but it really was fun to actually go to an arcade!