harvest skye turned 18 last month.
my dear darling daughter is a legal adult.
i visited amherst, massachusetts, and UMASS.
i am proud beyond expression of the woman she is.
that's no joke.
she's superior to me in all ways save height.
i'm pretty emotional these days, and these kids getting so big isn't making me less so-
my weepy eyes were watering all the way home afterwards.
before that, though- we ate, we shopped, we did our thing.
and of course,
i made cake.
gluten-free, nut-free, lemon cupcakes for your face!!!
check the teleport:
look at how kyoooooooot:
i love that kid so much.
but, cupcakes are what y'all care about, right?
here's what happened-
preheat your oven to 360℉
in your stand-up mixer, whichj you should have by now-
1 stick (8 T) vegan butter;
3/4 cup sugar;
3/4 cup pure cane raw sugar;
3 T tapioca;
1 tsp xantham gum;
1 tsp vanilla;
1 tsp lemon extract;
1 lemon's zest-
mix well, and add:
1 cup bob's 1:1 rice flour blend;
1 1/2 cups bob's all-purpose flour blend;
1 tsp bakey soda;
2 tsp bakey powder;
1/2 cup lemon juice;
1/2 cup soymilk.
whisk until it's fluffy af, and spoon it all evenly into 24 cupcake tins, with fancy liner paper cups.
bake 'em for twenty five minutes,
and let 'em cool completely before frosting-
i did orange-colored lemon-orange frosting, with fancy autumnal sprankles.
because that's dope.
i had the juice of one lemon, one tangerine, and the zest of both,
as well as vanilla and lemon, and orange extracts,
plus 3 cups of powpow sugar, and a whole stick of vegan butter.
that's tight, right?
there's still SO much to talk about,
and so little time to doo-doo that real-life documentarian sh!t.
i'm rushing, so we'll see what we can do, right dudes?
it's all really hapening, that's the whole point;