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Spider Cupcakes

on October 27, 2013

spider cupcakes

We used a gluten free, vegan cupcake this time, but the icing can be used on your favorite muffin recipe…maybe one that you can sneak some carrots or zucchini into?


For the icing…use equal parts pumpkin puree and coconut cream and then drizzle in a bit of coconut nectar…or maple syrup.

For the coconut cream…place a can of full fat, organic coconut milk in the fridge for about an hour.

Give it a gentle shake…you don’t want there to be any swishing.

Open the can and scoop out the solid part…don’t throw out the liquid, it’s great in a smoothie (but don’t store it in the can)!

Give it all a good whisk and you’re ready to go!

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