Coconut Party Cupcake, for one (gluten-free, vegan)

You want to know what I never had to think about until it happened to me?

You know how you can call in your prescriptions to the automated line of the pharmacy? I never ever have done that…until Monday.

I thought it would be so much easier! I was on a roll that day. I got my post office trip done, the prescription called in, and went to pick it up.

They didn’t have it. It was supposed to be ready at 11. But they don’t have those pills in stock. Then why did the digital lady say it would be ready at 11? And why did I drive to the end of the earth to pick it up at 11?

“Wouldn’t it be nice for you to call me if you don’t actually have the prescription I’m supposed to be picking up?!”

So here’s a glazed over version of what fed my fury: She asked ME which pharmacy to call to see if it’s in stock. Um, isn’t that YOUR job since YOU don’t have it and I’m standing in front of you? So she said she’d call the location on Winchester, ok? I guess so if that gets the job done! (have I ever mentioned that I have a patience level of zero?)

I explained to her over and over again that I don’t know the area so I would need directions. She basically just repeated the intersection name over and over again. Like suddenly, the way to get to the intersection would pop into my head! Yes, I have a magical map in my head…and suddenly I’d be able to actually read a map! Ha, not likely.

Long story short, I ended up 25 min from my apartment, with my prescription in hand, several wrong turns in my pocket, an hour and a half of my day lost, and a seething dislikefor that pharmacy…not that I didn’t already have my problems with it.

Here’s a cupcake for me. Just for me. Not for that terrible woman at the pharmacy with no social skills. Nope. She needs some sweetening up, but I’m not going to be the one to give it to her, because I’m bitter like that. All mine.

Cupcake Batter: 

3 Tbs. Gluten-Free All Purpose Flour* (or flour of your choice)

2 ½ Tbs. unsweetened almond milk

1 tsp. coconut oil

2 tsp. Splenda (or sugar)

¼ tsp. baking powder

pinch of salt

¼ tsp. coconut extract

¼ tsp. vanilla extract

1 tsp. unsweetened coconut flakes

1 tsp. powdered sugar

½ tsp. unsweetened almond milk

unsweetened coconut flakes (toasted or untoasted) for sprinkling

~Preheat oven to 375 degrees F. Prepare a baking ramekin with one cupcake liner, and spray the liner with nonstick spray. 

~In a small bowl, combine all of the batter ingredients, mixing until the batter is incorporated. Transfer the batter to the prepared baking cup. Bake for 22-25 min or until your test stick comes out clean. Let cool completely before glazing

~For the glaze, combine the powdered sugar and the almond milk. Spread over the top of the cupcake. Now, sprinkle the cupcake with the coconut flakes. Voila! Enjoy your party of one! 

Strike up a conversation: Do you ever need a “you party”?