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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Wednesday, May 14, 2014

Scraps and Snippets ~ Berry Coconut Cupcakes and Frosting ~ So Delicious

 I'm entering this recipe into the So Delicious Spring Fling Recipe Contest
Berry Coconut Cup Cakes (makes 18)

1 egg substitute (1 TBSP ground chia or egg replacer)
1/2 TBSP baking powder
1/2 tsp salt
3/4 Cup So Delicious coconut milk (at room temperature)
1/4 Cup jam (I used organic strawberry all fruit)
1/2 Cup of coconut oil (melted)
1 1/4 Cup sugar
2 teaspoons vanilla extract
2 1/4 Cup flour
Put milk and egg replacer powder together in a bowl and set aside. Cream coconut oil and sugar together. Add salt and baking powder, mix until incorporated. Pour half the milk and the extracts in and mix. Pour in half the flour and mix well, add the rest of the milk, stir then the additional flour and mix for two more minutes.

Fill cupcake liners 1/2-2/3 full. 

Bake at 350 for 15-17 minutes or until knife comes out clean. If you want vanilla, use 1 Cup of So Delicious and no jam.

Berry Frosting
3 TBSP berry jam
3 TBSP Earth Balance or coconut oil
1/2 tsp of vanilla
2 Cups powdered sugar

If too thick add just a splash of coconut milk, if still too wet add a little more powdered sugar.

When the cupcakes are cool frost each cupcake.  

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