The egg, a symbol to some of new life, holds so many meanings to me this Easter. My sweet friend, Crystal, came to visit me yesterday with a box of donuts (she knows me so well!) and a pot of beautiful herbs and flowers, all symbolically poignant in this time of my life. From Mother’s Thyme to Poppies that symbolize eternal sleep, she even planted decorative butterflies, all to tell me how important it is to bring new life to bloom proceeded death. I couldn’t agree more. In fact, I found the synchronicity so inspiring as I just potted a plant in my mother’s name this past weekend and talked about how butterflies and birds appear as my mom’s spirit these days in my Butterfly Cupcakes post. But back to the eggs, because they are a rich tradition of the symbol of new life, I’m trying to honor my mom in everything I do and I really am thankful for my creativity because it’s what has been carrying me through some of these harder days recently. In fact, I owe my creativity all to her really, which is why it consoles me the way it does and why I made these Sunny Side Up Cupcakes.
There is still so much to say as I continue to digest the death of my mother–words about how deep my love for her really was/is and how six months prior, my soul knew what her soul knew about her imminent death without our human natures even knowing anything about what was to come (like I said, there is much to say and I will save that for another post). All I know is that I’ve become a bit obsessed with recreating foods that look like eggs recently (wait until April Fool’s comes around!) and wanted to help out my egg-less friends (it is my mission here on Fork & Beans after all) to partake in some Easter fun and eat cupcakes to symbolize new life.
What is fun about these Sunny Side Up Cupcakes is that they can be made for Easter to celebrate spring OR even April Fool’s Day. They are multi-functional!
- 1½ c. Cara's Light GF Flour Blend (or use store bought)*
- ¾ c. granulated sugar
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. xanthan gum (omit if using a gf flour mix with it already included)
- ¼ tsp. sea salt
- 1 c. nondairy milk
- 2 tsp. apple cider vinegar
- ⅓ c. vegetable oil
- ½ c.. non-hydrogenated shortening
- 2½ c. powdered sugar
- 1 Tbsp. nondairy milk
- 1 tsp. vanilla extract
- 10 apricot halves, drained from a can
- sprinkle of chia seeds
- Preheat your oven to 350 degrees. Line a muffin pan with 10 cupcake liners.
- In a medium bowl, whisk together the dry ingredients. Add all of the wet ingredients together and mix with a wooden spoon until a batter forms. Your batter should resemble a pancake batter. On the thicker side but not too runny. If it's too runny, add a tablespoon of flour at a time until correct consistency.
- Pour the batter into the cupcake liners and bake for 15-20 mins. The baking time will vary based off of your oven but you will know they are ready when you touch the tops and they are firm.
- For the frosting, with an electric mixer, whip up the shortening until fluffy. Add the powdered sugar, vanilla and nondairy milk until nice and fluffy. If still too runny add a tablespoon of powdered sugar until firm and fluffy. Add a tsp of nondairy milk at a time if too stiff.
- Cool the cupcakes before you frost them. Place in the freezer for 5 minutes if still too warm. Simply take a spatula, add a good heaping of frosting and smooth it down from the middle. Please note that if you are having troubles spreading the frosting, dip your spatula in warm water beforehand.
- Add an apricot half on top and sprinkle with chia seeds for the "black pepper."
What I am realizing is that there is always an invitation to see and embrace new life, it’s just our decision whether or not to open up to it. Despite our sorrows and pain, we wake up every day with a new invitation and opportunity to understanding…
And if these Sunny Side Up Cupcakes invite you to celebrate new life, well then, I hope it brings you comfort the very moment you take a bite.