simplydish

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Spider Cupcakes

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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Champagne Cupcakes

May 12th, 2013 004

We’re celebrating all the beautiful mamas out there today….

Here’s a  special little gluten-free and vegan treat we shared with a wonderful group of women.

🙂

What you’ll need…

  • 3c of all purpose GF flour (we use Bob’s Redmill)
  • 1c of coconut sugar (lower glycemic index)
  • 1tsp of baking soda
  • 2tsp of baking powder
  • 1tsp of sea salt
  • 3tbsp of apple cider vinegar
  • 1/2c of grapeseed oil
  • 1c of champagne, or something similar
  • 3/4c of water

Mix all of the above ingredients together.

Pour one tablespoon of batter into mini cupcake cups and bake for approximately ten minutes in a moderate (350 degree) oven.

This recipe made 72 mini cupcakes!

Cool completely before icing.

For our vegan icing…

  • 2tbsp of earth balance
  • 2c of organic icing sugar
  • 2tbsp of ‘So Delicious’ coconut milk
  • a drizzle of vanilla bean paste

With a mixer (or your kitchenaid), cream the earth balance and slowly add in your icing sugar … the milk is used mostly to thin it out so adjust as needed … it’s always an easy fix!  If it’s too runny, add in more icing sugar – if it’s too thick, add a bit more coconut milk!

:)

HAPPY MOTHER’S DAY!

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Rooibos Tea Cupcakes

March 21st, 2013 023

We made these a couple of weeks ago for a birthday party and they were fantastic!

You could really taste the rooibos flavour in the cupcake – FUN!

Vegan. Simple. Delicious.

We used a lose leaf tea and let it steep (and cool) for a while before we used it in the recipe.

What you’ll need…

  • 1.5c of unbleached, organic white flour (an all purpose GF flour will work as well)
  • 3/4c of coconut sugar
  • 1tsp of baking soda
  • 1tsp of baking powder
  • 1/2tsp of sea salt
  • 1tsp of good vanilla
  • 1tbsp of apple cider vinegar
  • 1/4c of oil (coconut or grapeseed work well)
  • 1c of room temperature steeped red rooibos tea

Mix all of the above ingredients together.

Pour the mixture in to twelve cupcake liners – three quarters full – and bake in a moderate (350) oven for approximately eighteen minutes.

Remove and cool completely before icing!

For our vegan icing…

  • 2tbsp of earth balance
  • 2c of organic icing sugar
  • 2tbsp of ‘So Delicious’ coconut milk
  • a pinch of lose leaf rooibos tea (optional – just makes it look pretty)

With a mixer (or your kitchenaid), cream the earth balance and slowly add in your icing sugar … then the coconut milk.

Adjust as needed.

Remember, it’s always an easy fix!  If it’s too runny, add in more icing sugar – if it’s too thick, add a bit more coconut milk!  🙂

Enjoy!

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Coconut Cream Icing

March 30th, 2013 061

I wanted to share this with y’all because it is sooo good and it’s a great alternative to icing sugar icing.

All you need… a can of full fat coconut milk and a bit of agave or maple syrup!

Give your can of coconut milk a gentle shake… you want to hear nothing, no movement whatsoever.

If it does sound a bit giggly in there, toss it in the fridge for an hour or so.

Open your can and scoop out the solid stuff, which will be on the top… liquid will be on the bottom and we don’t want to use that for this recipe… save it and throw it into a soup or a smoothie.  Just a thought.

Whisk the coconut cream and drizzle in a little sweetener… keep whisking until smooth and creamy.

Place the ‘icing’ into the fridge for a while to firm up and then it’s good to dollop!

A little goes a long way and with one can we covered twenty four cuppins!  🙂

Have a great day, y’all!

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March 30th, 2013 058

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Carrot Ginger Cuppins

March 28th, 2013 004

Of course there had to be carrot cuppins for Easter weekend!

We haven’t quite got around to the icing bit yet, but check our Facebook page on Saturday to see what we come up with… we’re thinking something that contains no icing sugar!  🙂

  • 1/5c of spelt flour (for a gf option use all purpose gf flour – bob’s redmill works well)
  • 1c of coconut sugar
  • 1tsp of baking soda
  • 1tsp of baking powder
  • 1tbsp of chia seeds
  • 1tsp of cinnamon
  • 1tsp or less of turmeric (because it’s good for you… and we put it in everything)
  • 1tsp (heaping) of freshly grated ginger
  • 1tbsp of chia seeds
  • 1 large carrot, grated (worked out to about one cup)
  • 1tbsp of apple cider vinegar
  • 1/4c of olive oil
  • a pinch of salt
  • 1c, less two tablespoons, of water

Mix all of the above together in a bowl.

Fill your cuppin liners two quarters full and pop them into a moderate (350) oven.

We manage to get ten regular sized cuppins and sixteen mini sized cuppins.

Bake the regular size for about fifteen minutes and the minis for about twelve.

Remove and let cool completely before attempting to ice them.  🙂

We hope you all have a peaceful long weekend.

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