simplydish

create. inspire. share.

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!

Find us on Facebook at http://www.facebook.com/SimplyDish

Leave a comment »

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!

Find us on Facebook at http://www.facebook.com/SimplyDish

Leave a comment »

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!

Find us on Facebook at http://www.facebook.com/SimplyDish

Leave a comment »

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!

Find us on Facebook at http://www.facebook.com/SimplyDish

March 30th, 2013 058

Leave a comment »

Spinach Icing

March 8th, 2013 054 - Copy

St. Paddy’s Day is just around the corner…

Here’s a great little idea in case you want to share a treat or two with your favorite people.

This is so simple and you get spinach in your babes with no fuss!  And no food coloring!   (Every little bit counts, right?)   🙂

For the vegan icing…

  • 3tbsp of ‘Earth Balance’
  • 2c of ‘Wholesome Sweeteners’ organic icing sugar
  • 1c of organic spinach
  • 3tbsp of ‘SO Delicious’ coconut milk
  • 2 drops of ‘Simply Organic’ peppermint oil

With a smart stick or a blender puree the spinach and the coconut milk until a completely smooth.

March 8th, 2013 025

Set aside.

Start with the Earth Balance… mix with a hand mixer or your kitchen aid… slowly add in the icing sugar… then drizzle in the spinach/coconut milk mixture and the drops of peppermint oil.

Adjust as needed.

The greatest thing about icing is that you can not mess it up!  🙂

If it’s too runny, add in more icing sugar… if it’s too thick, add in more spinach/coconut milk.

Play around and make it work for YOU!  🙂

Now, I know y’all know how to make a cupcake… but just in case you want a quick, simple, vegan recipe…

Here you go.  🙂

  • 1.5c of organic unbleached flour
  • 1c of coconut sugar
  • 1/4c of ‘Camino’ dark cocoa powder
  • 1tsp of baking soda and baking powder
  • a pinch of salt
  • 1tbsp of apple cider vinegar
  • 1/4c of light olive oil
  • 1c of water

Today we added in a teaspoon of ‘Simply Organic’ peppermint oil… YUM!

So yes, today our cupcakes are chocolate mint.  🙂

Bake in a moderate (350) oven for about twenty minutes and voila.

Cool completely before icing.

Have a GREAT weekend y’all!

2 Comments »