Beautiful Bountiful Body Retreat from Judgement

 

kimberly fujitaki yoga BBB

I’ve had a few weeks to reflect and enjoy the memories and events that took place  during our Beautiful Bountiful Body Retreat from Judgement at Lido Palms in Desert Hot Springs. This week has been such a busy week of staying in the moment, being present to the flow of opportunity and really being intentional and authentic in my actions and words. I’m truly blessed to be exploring such amazing opportunities in my career and life.

 

I managed to wear my yoga pants and chef coat at the same time. This has been a dream of mine since I stepped away from the professional kitchen and onto the yoga mat full-time. My love of culinary arts will never leave me, nor does it have to. I am at home in the kitchen, just as I am on my yoga mat, which feels like a tremendous honor and privilege to be able to express my passion for union through culinary arts, asana, pranayama, meditation and mindfulness.

 

When the amazingly talented Thea Pueschel (artist of living, body positive yoga instructor and hypnotherapist) asked me to venture out into the desert to look at the venue where we would be holding the yoga retreat, I honestly didn’t know what was going to happen. From walking around the space and seeing the rooms, I knew that I would be able to make amazing meals there because if there is one thing you learn from working in a professional kitchen, it’s that you don’t need much to make a great meal. I’ve cooked using camp fires, tin cans, hot plates, 20-burner ranges, expensive gas ranges and electric stove tops, but the thing is, they all can be used in ways that produce amazing food.

 

So we took a gamble. After we drove a few hours away, we talked it over and agreed that we should give it a go. Thea made the big moves and put herself out there with the intention and desire to be of service and that’s just what she did. Just a few short months later and we were one room from being sold out! It was an amazing showing of how perseverance and hard work truly pay off.

BBB Yoga practice

The healing mineral water pools and warm desert climate made for the perfect October evenings. Thea offered insightful workshops and yoga sessions, including her signature detox to retox, yoga nidra and gentle practices to soothe and aid the body in compassionate, body positive and deeply connected practices. She also acquired the amazing reiki skills and compassionate body positivity of Adriana Franco, who conducted mini reiki sessions with all of the attendees and offered her graceful wisdom and heart felt conversation and connection with us all. Women from all over joined us and truly met themselves on the mat as they were, with open hearts and open minds. This was truly a retreat from judgement and a gathering of powerful intention to love ourselves deeply and practice self-care.

 

My menus were designed with many things in mind. Even with dietary restrictions, we all cared and nourished our bodies in abundance, which is what Unrivaledkitch is all about. We are more than the things we aren’t and that is what we have to focus on. Many of us seem to highlight the things we can’t do or things we don’t do, instead of celebrating the things we can do and will do, and for me, this goes for food as well. Whether you can or can’t eat something, I always strive to find accommodations for people to nourish their soul and I truly felt that this was accomplished. The menu was a plant-based seasonal vegetarian meal with a variety of vegan options. Here are the menus I created for this special Unrivaledkitch event for the Beautiful Bountiful Body Retreat.

 

Beautiful Bountiful Body Retreat

Special Fall Menu Prepared by

Chef Kimberly Fujitaki of Unrivaledkitch

BBB Welcome Dinner

Welcome Dinner

Cheese Plate

Vegetarian Honey Goat Cheese, Red Leichester, Pere Brie and Gorgonzola

Crudite Platter of Raw Seasonal Organic Vegetables

(Vegetarian, Legume-Free & Grain-Free)

 

Fresh Organic Heirloom Tomato, Basil & Garlic Flatbread BBQ Pizza

with Buffalo Mozzarella Cheese and Parmesan

(Vegetarian includes Grain and Dairy & No Cheese Option)

 

Grilled Mediterranean Vegetable Skewers

with Oregano, Basil and Red Pepper Flakes

(Mushrooms, Bell Peppers, Eggplant, Zucchini)

(Vegan, Gluten-Free, Dairy-Free, Legume-Free & Grain-Free)

 

Autumn Pear Salad

Organic Living Lettuce with Balsamic Vinaigrette

Shaved Pear, Walnuts, Pink Beets and Cucumbers

(Crumbled Blue Cheese on the Side Vegetarian Option)

(No Cheese Vegan, Legume-Free & Grain-Free )

 

Grilled Fall Fruits with Whipped Cream & Cinnamon

Pears, Persimmons, and Apples

(Whipped Cream on the Side Dairy-Free Option)

Welcome Dinner BBB


 

Beautiful Bountiful Body Retreat

BBB Breakfast table

Breakfast

 

Homemade Breakfast Pumpkin Cookies

with Pepitas, Raisins, Cranberries and Whole oats

(Vegan Dairy-Free includes Wheat and Oats)

 

Soy Yogurt

(Vegan includes soy)

 

Greek Yogurt

 

Vanilla Granola

(Contains Wheat and Oats)

 

Dried Fruit & Nuts

 

Whole Grain Toast

with Organic Peanut Butter, Almond Butter, Peach Jam

and Organic Mixed Fruit Jam

(Includes Wheat and Oats)

 

Fresh Fruit

(Bananas, Oranges, & Apples)

 

Tea/Coffee

 

Green Smoothies

(Kale, Ginger, Apples, Strawberries, Oranges, Banana & Spinach)

BBB breakfastBBB Practice


 

Beautiful Bountiful Body Retreat

BBB Lunch Table

Lunch

 

Grilled Vegetable Tacos

Assorted Chopped Grilled Veggies spiced with Cumin and Coriander

Zucchini, Peppers, Squash, Broccoli & Cauliflower

(Vegan, Gluten-Free, Dairy-Free, Legume-Free & Grain-Free)

 

Soyrizo Potatoes

(Vegan, Contains Soy, Gluten-Free)

 

Served on Corn Tortillas

 

Taco Bar Includes

Pico de Gallo, Roasted Jalapenos, Cilantro and Onions,

Lettuce, Guacamole and Cheese

 

Cumin-Scented Mashed Organic Black Beans

(Cheese on the Side Vegan Option)

 

Fire-Roasted Red Pepper Organic Spanish Rice

with Roasted Corn and Tomatillos

(Vegan)

 

Fresh Fall Fruits

Pomegranates, Persimmons, Apples, Pears

BBB Lunch


Beautiful Bountiful Body Retreat

BBB Dinner table

Dinner

 

Spaghetti Squash “Pasta” & Polenta

 

Roasted Vegetable Sauce

with Butternut Squash, Sweet Potatoes, Zucchini,

Carrots, Celery and Onions with Olive Oil,

Garlic, and Fresh Basil

Walnut Pesto with Parmesan Cheese

 

(Spaghetti squash, No Pesto Vegan Option

Gluten-Free, Dairy-Free, Legume-Free and Grain-Free)

(Vegetarian Option Polenta with Pesto includes Dairy)

 

Spinach Salad

Roasted Brussel Sprouts, Cherry Tomatoes,

Avocado, Cucumber and Sherry Vinaigrette

(Vegan Gluten-Free, Dairy-Free, Legume-Free & Grain-Free)

 

Roasted Fall Vegetables

(Vegan Gluten-Free, Dairy-Free, Legume-Free & Grain-Free)

 

Seasoned Grilled Tofu

(Vegan Gluten-Free, Dairy-Free)

 

Green Tea & Homemade Pumpkin Bread

(Vegan)
BBB Dinner dishes


 

Beautiful Bountiful Body Retreat

BBB Brunch table

Brunch

 

Mini Vegetable Frittatas

with Mixed Vegetables and Roasted Jalapenos

(Vegetarian, Gluten-Free, Legume-Free & Grain-Free)

 

Autumn Vegetable Hash

Butternut Squash, Sweet Potatoes, Acorn Squash,

and Zucchini with Fresh Herbs and Spices

(Vegan, Gluten-Free, Dairy-Free, Legume-Free & Grain-Free)

 

Vegan Sausage

(Vegan includes Grain, Gluten, Barley, Red wine)

 

Fire-Roasted Potatoes O’Brien

with Peppers, Onions and Spinach

(Vegan, Gluten-Free, Dairy-Free, Legume-Free & Grain-Free)

 

Fresh Fall Fruits

 

Fresh Berries with Yogurt

 

Lemonade and Iced Tea

bbb brunch


 

I was also privileged to teach my signature Deeply Rejuvenated Restorative Yoga practice. Restorative Yoga is such an important practice for self-discovery and self-study. We learn from stillness that our body can gain a tremendous benefit from slowing down, resetting our nervous system and replenishing the oxygen supply in the blood.  Under the beautiful star-filled sky, we offered out our intentions and connected with the inner authenticity as we breathed and let go deeply. This was truly one of the highlights of my yoga teaching thus far and I was truly privileged to teach such an amazing group of empowered women, relaxing and leaving the practice deeply rejuvenated.

Restorative Yoga KFY BBB

The weekend ended with laughing, tears, joy, and for me, a sense of accomplishment, hard work paying off and extreme gratitude for this opportunity to blend my two favorite things in the whole world. I shopped, catered, packed, cooked, cleaned and repeated these steps many times throughout the weekend and I know I will do it again. I am truly humbled by this amazing experience and I hope you’ll join us on our next yoga retreat.

10547919_314752352046452_1328736761571136101_oPhoto by Adriana Franco

I want to thank all of the wonderful ladies who came to practice in the desert with us for a retreat from judgement. And of course, an extra special thank you to the amazing Thea Pueschel for bringing me along on this wonderful journey.

 

Namaste!

 

Kimberly Fujitaki

Executive Chef/ Owner

www.unrivaledkitch.com

Yoga Instructor

www.kimberlyfujitakiyoga.com

 

Thanksgiving 2013

 

After a week of working hard, teaching yoga and witnessing the effects of the holidays on children in my classes, it was really interesting to see the shift in their attention and mood, as well as in their parents’ or caretaker’s moods. When the holidays come up, energy is either very low or extremely high and temperament can be extremely unpredictable. It’s been a good beginning of the holiday season, as I remember to carry a heightened sense of awareness, a commitment to staying with change and constantly reminding myself to embrace the present moment in my teaching, practice, and life.

 

I am so grateful that I was able to take time to cook a delicious Thanksgiving dinner for my family. Sometimes we don’t really get to all spend very much time together but it’s always nice to share the holidays with my family because they mean so much to me. I took on the cooking. We had our traditional spread of dishes and mom and dad took care of some of the other big items so my oven didn’t have too much wait time between sides. Granny, Maleeya and my sister did an amazing job with decorations and clean up. It’s always a team effort with everyone and I’m so grateful for my awesome family. My brother and sister-in-law brought a delicious pumpkin pie for all of us to share.

My kitchen is a place for me to be completely in tune with what ingredients, ideas and delicious dishes that are produced and I love that. Though I’m not cooking as much as I used to, Thanksgiving was a nice reminder of what I can still do in there. Dinner was ready in no time at all and all of us were able to sit down and eat without too much excess running around. It was Amaya’s first Thanksgiving and Maleeya had a great time feasting on pumpkin pie and everything else we normally save for special occasions. It’s so wonderful to have my little nieces here with us to celebrate our family traditions and make new ones for them to share in.

I hope everyone had a fantastic Thanksgiving with their families and friends. I am so grateful for everyone that has shared their time and love with me on Thanksgiving and to all of you! May the season of gratitude carry you into the rest of the holiday season and throughout the New Year!

Happy Holidays everyone!

Menu

Roasted Turkey with Lemon and Herbs

Granny’s Stuffing

Roasted Zucchini and Cauliflower Gratin

Roasted Asparagus

Sausage and Spinach Sautéed Kale

Candied Spiced Yams with Roasted Marshmallows

Mashed Potatoes and Gravy

Roasted Apple, Pineapple and Golden Raisin Cranberry Sauce

Pumpkin Pie with Graham Cracker Crust

Candied Yam Bread Pudding with Fresh Whipped Cream

Mom and Dad’s Contributions

Honey Ham

Green Bean Casserole

Pumpkin Muffins

Bachan Jello

Spinach Dip

Granny’s Deviled Eggs

Auntie Linh and Uncle Kyle’s Homemade Pumpkin Pie

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-Unrivaledkitch

Granny’s 80th Birthday Celebration and Catering

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My grandma is a very special woman. She’s such a loving, kind, strong and wonderful person and we were very happy to host her 80th birthday celebration for all of her friends and family. Granny has always been the talk of the town and never met someone she couldn’t charm or take a photograph of. Her personality is best displayed when she played Choco, the adorable little bear mascot for Children’s Hospital of Orange County. Her dancing and friendly waves along with blowing kisses to all the children, led her to be requested put on the suit well into her late 70s.

My sister, my brother and I spent countless hours with grandma when we were little. We’d get picked up and taken all the way out to Huntington Beach to stay with grandma for the weekend; some of my fondest memories as a little kid are feeding the ducks at the park, eating toast and tea for breakfast and having French bread and string cheese for snacks. I associate a lot of joyful activities with food as you can see. Grandma was never short on hugs and kisses or presents and spoiling and she’s passed down the fun to my little niece Maleeya. Grandma has the biggest heart and the attitude of someone half her age. Believe it or not, she still cruises out to Vegas in her Corolla on a whim and vacations whenever she can, all between traveling back and forth to come to visit all of us (over 100 miles away roundtrip).

Brandon and I put on a very special catering for all the guests and we were very happy with the outcome. Brandon was in charge of pastries and I helped him assemble some of them, while I took on the savory options, which he lent a big hand in helping with as well. My mom was assigned the snacks department and made our family’s favorite macaroni and potato salad, homemade beans for the chili and mini lemon cupcakes. My sister made the beautiful flower arrangements, all the gorgeous decorations and photo collages. My dad, brother, sister-in-law, brother-in-law and everyone else helped out so much to make this a beautiful, delicious, smooth event for everyone involved. I’m so glad I have this amazing family to call my own. I want to thank everyone who came, who helped, and who made this amazing event happen.
Happy 80th Birthday, Granny! We all love you so much!
Ruthie’s 80th Birthday Party Menu

Appetizers
Fruit Platter
Vegetable Platter
Chips and Dip

Salads
Macaroni Salad
Potato Salad
Baby Mixed Greens with Shredded Cucumber, Mozzarella Cheese, Diced Tomatoes, Pickled Red Onions and Blue Cheese Dressing

Entrées: Served Family-Style
Roasted Pulled Pork
Country Spiced Fried Chicken
Homemade Chili Beans

Sides
Mashed Potatoes and Chicken Gravy
Peanut Coleslaw with Red and Green Cabbage, Shredded Carrots, Green Onions and Asian Dressing
Roasted Corn on the Cob
Roasted Sweet Potatoes with Orange Honey Glaze and Marshmallows

Bread Basket
Corn Bread Muffins
Rolls

Dessert Bar
Lemon Meringue Pie
Banana Cream Pudding
Lemon Cupcakes
Cream Puffs

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unrivaledkitch

Carrara Pastries

case pastry
esspresso semi fredo

Years ago, I had a conversation with Damiano about his vision of bringing his family to the United States to build an Italian pastry business in California. Even then, as we spoke I knew that I would see his idea come to full fruition. Damiano is one of the hardest working and most driven persons that I’ve ever met. His passion for flair bartending, all things Italian, his family, and his business is exemplary. When I first met him, he was a bartender, but he’s put that passion on hold to build a family Italian pastry business called Carrara Pastries located in Moorpark, CA. With the help of his brother, Massimiliano Carrara, who is the Pastry Chef, the success of their business has lent to the expansion of a second location in Agoura, CA.

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On 05.05.13, Carrara Pastries opened its doors to the Agoura community at their location on Roadside, just off the Kanan exit of the 101 freeway. Both new and old customers flocked to the beautiful and elegant modern storefront in Agoura to enjoy friendly company and beautiful Italian pastries and espresso. Large glass cases of freshly-made delicious pastries line the back of the store. Beautiful photographs and mirrored walls offer a modern, but warm atmosphere.  Not only do they have mouthwatering desserts, everything is prepared fresh with the finest imported Italian ingredients and to accompany your sweets, you can choose from a variety of Italian refreshments and espresso drinks. As the community welcomed Carrara Pastries with open arms, I’m delighted that such hard work can and has developed into this beautiful reality for the Carrara family. As they cut the ribbon and served the deliciously large and gorgeous white cake with fresh fruit and white chocolate, everyone lined up for a slice.

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While Brandon and I were there, we couldn’t help but pick up some delicious profiteroles with light pastry cream, a delicious cheesecake and a beautiful hazelnut chocolate cake. Carrara Pastries has something for everyone: large cakes for special occasions, small bites for an after-dinner sweet tooth and everything in between. Massimiliano and Damiano were born and raised in Lucca, Italy. There, Massimiliano studied with top pastry chefs in Italy and trained in the exquisite art of fine Italian pastries. As you take a look at the various pastries, you’ll see things you’ve never seen before and others that you’re very familiar with; this is all part of the charm of this lovely new bakery. The Carrara family is a model for the American dream and with lots of sacrifice, time and effort, they’ve manifested their dreams into reality. Please visit the Carraras at either of their lovely locations and explore the sweetness they’ve created.

damifamily picture

476 West Los Angeles Ave, Unit A-13
Moorpark CA, 93021
Contact: 805.552.4250

28914 Roadside drive, Ste #107
Agoura Hills CA, 91301
Contact: 818.661.9006

Cheers

-Unrivaledkitch

 

Coconut Cream Pie

I haven’t written about anything sweet in a little while. I’m a pretty savory type of person, but I won’t say that I don’t have a couple of sweet teeth in my mouth; okay maybe more than a couple. My family really does love coconut cream pie. I’m not really the most savvy of bakers with crust and all that, but I can make something simple and with a little help from the grocery store, I’m sure others could make this easy as pie. So, I’m a big fan of Jello Pudding.  It’s probably the least expensive way to make pudding, because cream is expensive, eggs, and everything else. Not to say I don’t enjoy a lovely custard or homemade butterscotch pudding, but when you have yoga and homework and everything else life throws in your face, maybe a little box can give you peace of mind and no one will ever know! I’ve already shown you my Banana Vanilla Creme Wafer Pie  and Simple Whipped Cream Pistachio Pie so let’s add this easy Coconut Cream Pie to the mix. Try one out; even the less experienced pie putter- together-person can put this one together.

Coconut Cream Pie

1 large box of vanilla jello pudding

1 14 oz can coconut milk

2 ½ cups heavy whipping cream

1 tablespoon powdered sugar

1 ½ cups sweetened coconut flakes

1 graham cracker crust

 

In a pan, on low heat, toast 1/2 cup of the coconut flakes till lightly browned. Set aside and cool.

In a large bowl, place contents of pudding package. Place coconut milk inside pudding and mix together till incorporated. Fold in 1 cup of coconut flakes.

In another bowl, place cold heavy whipping cream and add powdered sugar, then mix with a hand blender till whipped cream becomes stiff, about 6-7 minutes depending on your mixer.

Add about ¼ cup of pudding to your whipped cream and fold in with a spatula.

Using the toasted coconut, place a small sprinkle of coconut on the bottom of the crust and layer the pudding in the bottom of the pie shell, about ½ way up, sprinkle some coconut between, then layer about ½ of the whipped cream, then the rest of the pudding.

Clarification – When using the toasted coconut use about 1/4 cup it in the pie and reserve  1/4 cup for the top of the pie as desired. This will not effect the taste just the look if you happen to use more or less in either place.

Finally, add the rest of the whipped cream and smooth out over the top, so the pie is a large mound. Press the remaining toasted coconut into the whipped cream, and refrigerate about 1 hour till set.

Enjoy

Cheers

-Unrivaledkitch

 

 

Chicken and Biscuits

I have a great love for American comfort food. I know most people tend to think of comfort food as just southern style but what I’m talking about are the dishes that comfort us in our own way. My mom fried chicken that she shook in flour and the smell of the crispy skin coming out of a paper bag she used to drop the chicken in, to take the oil off, was mouthwatering every time. Maybe this fried chicken isn’t my mom’s chicken, but it’s still pretty damn good. I love the addition of smoked paprika, parsley, garlic and lots of black pepper, making this chicken a different style of excellent. I served my chicken with a very simple homemade buttermilk biscuit along with honey or strawberry jam. I hope everyone has a little fried chicken in their lives.

Fried Spiced Buttermilk Chicken

1 whole chicken, cut into pieces for frying or buy a package of pre-cut pieces

3 cups buttermilk

Approx. 2 ½ cups – 4 cups all-purpose flour (depending on how much dredging you do)

1 tablespoon black pepper

1 ½ teaspoons smoked paprika

1 tablespoon + 1 teaspoon dried parsley

2 tablespoons salt

2 teaspoons garlic powder

vegetable oil for frying

In a large bowl, pour buttermilk, add 1 tablespoon dried parsley to the buttermilk and then add chicken and cover. Refrigerate overnight or at least 4 hours.

Take chicken out of the buttermilk and shake off excess buttermilk.

Season the chicken with salt, pepper and garlic powder.

Place flour in a large Ziploc bag with smoked paprika and teaspoon of dried parsley and then shake together till well incorporated.

Add chicken to flour, a couple of pieces at a time.

In a large heavy bottomed pan or cast iron skillet, pour vegetable oil to about 1/3 of the way up the pan.

Heat oil until about 325 degrees.

Place chicken in hot oil after excess flour is shaken off (make sure not to overcrowd chicken).

If necessary, cook chicken in two batches; skimming oil after each batch.

Cook about 10-12 minutes on each side. The internal temperature of your chicken should be around 175-180 degrees.

Drain on a rack over a sheet pan sprinkling with a bit of salt just after taking out of the oil  and consume or keep in foil in a warm oven till ready to eat.

 

Buttermilk Biscuits

2 cups all-purpose flour sifted and extra for rolling out dough

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1 stick butter, sliced into 8 pieces and frozen

Plus 1 tablespoons of melted butter

3/4 cup buttermilk

 

Heat oven to 475 degrees.

 

In a large bowl, place sifted flour, salt, baking soda and baking powder and incorporate well.

 

Add one piece of frozen butter at a time to the dough, either with a pastry cutter or a fork. Mash the butter into the flour mixture to create coarse dough.

 

Add buttermilk a little at a time till everything comes together well. Do not over mix.

 

Take the dough and place on a floured surface. With your hands, gently press the dough together to form a medium-sized rectangle, then cut it into about 11-12 biscuits, which are about 1/2 inch thick.

 

On a sheet of parchment with flour, place the biscuit and freeze for about 25 minutes.

 

Transfer the parchment to a baking sheet. With a brush, paint the tops of the biscuits with the tablespoon of melted butter and cook in preheated oven for 20 minutes or till golden brown.

 

Serve right away.

cheers

-Unrivaledkitch

 

 

Cyrus’s 2nd Birthday… The Candyshop and Red Velvet Cupcakes

Today is one of my favorite little boys very special day. I remember the day my friend Katie called me to tell me she was expecting and thereafter, all the midnight to 2 a.m. phone calls and text messages with horrible stories of pregnancy woes, the countless boxes of Little Debbies, and the joyous call and messages on the day he was born. I was over the top involved with work at that time, but I knew, as soon as I saw this little man, I was in love. His name is Cyrus and he is one of the most precious boys I’ve ever met. He stole my heart and made his mom and I retire our dancing shoes and exchange them for baby clothes. We wouldn’t change it for anything. I love this family and I’m so glad I can be a part of their lives.
Best friends! :)
Happy 2nd birthday my sweet little (or, rather, not so little anymore) Cyrus! I love you so much.
We had a sugar coma inducing party, with all things rich and delicious. A full range of soda pops, lollipops, candy and Elmo cupcakes adorned the table, along with other fun foods for all the kids to enjoy. Our theme was a candy shop with tons of fun balloons and little lollipop crazy straws for the sodas.  I have no idea how these kids slept that night, but a little extreme spoiling is what Katie always wanted for her son.
Here are some of the pictures of the festivities.




The cupcakes I made were a red velvet recipe that is a mixture of vegan red velvet and a southern style red velvet cake with cream cheese frosting. I love vegan cupcakes because they stay moist for a long time and travel well.
I made red and blue velvet cupcakes and topped these with lollipops and little Elmo faces because he’s one of Cy’s favorite characters.


 

Red Velvet Cupcakes

4 teaspoons cocoa powder
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 ¼ cups all purpose flour
¾ cup granulated sugar
¾ cup vegetable oil
1 cup soy milk
1 tablespoon lemon juice
½ tablespoon apple cider vinegar
Preheat oven to 350 degrees
Makes 16 cupcakes
Pour soy milk in large bowl with lemon juice and apple cider vinegar and stir until incorporated.  Let stand for at least 8 minutes.
In a separate bowl sift together cocoa, AP flour, salt, baking powder and baking soda. Mix together till incorporated with whisk.
After the mixture of soy milk has incorporated, add sugar and oil to mixture and beat on high with hand mixer for 5 minutes until sugar is dissolved.
Slowly add dry ingredients to the wet ingredients and beat on medium until incorporated, about 4-6 minutes.
Fill cupcake cups 2/3 of the way full and cook for 16-18 minutes on the middle oven rack. The cupcakes are done cooking when a toothpick comes out clean.
Cool and then frost with cream cheese frosting or vegan frosting for full vegan cupcakes or any other desired frosting.
Be a kid at heart.
Cheers
-Unrivaledkitch