Have you ever think of while you want to be look like someone, as strong as others, as slim as others, there are also someone want to look like you? As a woman and mother, I can say it is quite challenging to keep up to the society standards!!! But the fact is, have you look back a few years or few months ago, how far you have come to? Not necessarily appearance wise, your mental health, your overall health, how confident you feel etc. There is no such thing as " Perfect weight " Or "Perfect body Shape" if all you do is " Comparing yourself to someone else". You have to understand those models and celebrities you are admiring they have professionals watching their diet and train closely, oh and don't forget angle and filters too!
In my opinion, perfect weight and perfect body shape is when you look into the mirror, feel confident about yourself, you can see how far you have come to, you feel good and healthy, you have adapt your lifestyle into your role( between work, family, friends etc) . Of course setting goals is essential, but don't let goals stress you out. If you slip off occasionally don't waste time to blame yourself, instead move on and start a new day.
All the best with your journey ❤
Lots of love,
Vicky❤
What's better than a vanilla cupcake with cream and jam? Almond MYLK cupcakes with jam and almond MYLK cream! That's what better 😋
What is so special about this?
Imagine you can have one of the smoothest ,and super delicious cupcake( as my son said) in a keto friendly setting, that only requires basic baking know how.
Cupcake Ingredients (makes 12 standard sizes)
-220g unsalted butter (room temperature)
-¼ cup Naturally sweet Xylitol (½ cup if you like sweeter cupcakes)
-4 eggs (room temperature)
-⅔ cup sour cream
-2 tbsp Almond Mylk
-1 cup almond flour
-1/4 cup coconut flour
-1 tsp baking powder
-Pinch of salt
-(Optional, but worth it!) Hawthorn Farm Strawberry jam (or any Hawthorn jam flavours).
Almond Mylk Frosting Ingredients
(You will need to Double (X2) the ingredients below if you want to frost like the pictures)
-250g unsalted butter (room temperature)
-50g cream cheese
-½ cup Naturally sweet Xylitol icing sugar
-⅓ cup Almond Mylk
Method
Cupcake
1. Preheat oven to 170°C
2. In a meddium/large bowl, cream butter and Xylitol with hand mixer on low speed.
3. Add the eggs, sour cream, Almond Mylk, and mix until well combined. Do not over beat as mixture can split.
4. Stir in the almond flour, coconut flour, baking powder, and pinch of salt.
5. Using an ice cream scoop (to be even), scoop the batter evenly into your muffin tin with cupcake paper.
6. Bake for 30 minutes or until wooden skewer/chopstick comes out clean.
Take out of oven and leave to cool.
(Optional)
7. Use a melon baller or small dessert spoon to scoop a hole out the top of the cupcake. Do not scoop to the bottom or jam will leak. Fill hole with Hawthorn Strawberry Jam.
Almond Mylk Frosting
(make once cupcakes are cooled)
1. Using a hand mixer. In a medium/large bowl mix the butter, Xylitol and cream cheese on low speed for 2 minute and then Increase to high speed for 1 more minute.
2. Add the Almond Mylk and mix for an additional minute on high speed.
3. Place in a piping bag, frost the cooled cupcakes how ever you choose and enjoy! You will!
