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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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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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Banana Cuppins w/ Toasted Coconut Flakes

January 12th, 2013 020

  • 2c of organic unbleached flour
  • 1/2c of sugar
  • 1/2c of ‘let’s’ unsweetened coconut
  • 1tsp of baking soda
  • 1tsp of baking powder
  • splash of vanilla
  • 4 mashed bananas
  • 2 beaten eggs
  • 3/4c of grapeseed oil
  • a dash of cinnamon, clove, nutmeg, ginger and tumeric

Mix all of the above ingredients together.

Lightly grease your muffin pan and fill each cup three quarters full.  You should get twelve cuppins with this recipe.

Top each one with a generous pinch of ‘Let’s Do…Organic’ coconut flakes.  YUM!

Bake them in a moderate oven (350) for about fifteen minutes.


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These little beauties really don’t need any frosting… they’re pretty tasting all on their own.

I was so pleased that these turn out so well!  Coconut flour is not the easier flour to bake with, but it’s so good (thank you Edward & Sons!)!

You’ll need…

  • 2/3c of ‘let’s do…organic’ coconut flour
  • 1/4c of ‘green & black’s’ organic cocoa powder
  • 1tsp of baking soda
  • 1c of ‘native forest’ organic unsweeteend coconut milk (i removed the solid cream from the top of the can and use that for a chocolate mousse recipe – i gavethe remainder of the liquid a bit of a stir before measuring out one cup)
  • 5 beaten organic eggs
  • 1/4c of agave
  • a generous splash of vanilla

Mix all of the above together and scoop the batter into muffin/cupcake pans.

We made six ‘regular’ sized cuppins and twelve ‘mini’ sized… some for the big kids and some for the small ones.  🙂

Bake for approximately twenty minutes in a moderate oven.

Cool and enjoy!


Chocolate (Black Bean & Yam) Cuppins!

My beautiful aunt sent me a recipe a couple of weeks back and I made two attempts to turn it into a vegan recipe … no luck – YET!

So, we twisted it around a wee bit and this is what we came up with.

In a food processor…

  • 1c of black beans (we soaked a bowl full overnight and cooked them to use for other recipes)
  • 1/2c of dark cocoa powder (we use camino)
  • 1/4c of steamed yam
  • 1/4c of maple syrup
  • 4 organic eggs
  • 1tbsp of oil
  • 1tbsp of ground cinnamon
  • 1tsp of baking soda

Process all of the above until smooth and fill ten large muffin cups three quarters of the way full.

Bake in a 350 degree oven for 20 – 22 minutes and enjoy!

These are by no means a sweet treat, but they are a healthy alternative to a full on yummy, sugary cupcake and you could easily top it with something that would make it a decadant dessert.  🙂

A little organic, 0% vanilla yogurt would be very yummy with this!  🙂

Happy, healthy eating y’all!

PS – Cuppins are what WE call something that isn’t quite a muffin and something that could almost be a cupcake.  🙂