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Welcome to Nutmeg & Honeybee. This website is a creative space that explores art through different mediums while finding beauty in the simple pleasures of life. For me, those pleasures include embroidery art, florals, vegan baking, teaching, and connecting with other creative souls looking to express their story. You can check out some of my work for sale in the ‘shop’ tab of this website or by following along on Instagram. Check back for more workshop + shop updates.


Lemon Cupcakes with Vanilla Coconut Whipped Cream

Lemon Cupcakes with Vanilla Coconut Whipped Cream

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I’m enjoying the last moments of summer with these delicious lemon cupcakes with vanilla coconut whipped cream. I find topping cupcakes with whipped cream as opposed to frosting, really helps keep the dessert light and fluffy. I have partnered with Earth Nutri, where I used their wonderful Gluten Free All-Purpose Flour for the cupcakes base. The best part of these cupcakes is working with lovely, complementary flavors, while creating a color palette that pops.

Lemon Cupcakes Ingredients (Yields about 18)

- 2 c Earth Nutri Gluten Free All-Purpose Flour

- 1/2 c coconut flour

- 1 1/2 c coconut sugar 

- 1/2 tsp salt

- 1 tsp baking powder 

- 1 tsp baking soda

- 1 1/2 c oat milk

- juice of 2 lemons

- 3 Tbsp lemon zest

- 1/2 c melted coconut oil

For the Whipped Cream

- 2 can full fat coconut cream

- 1/3 c maple sugar

- 2 tsp vanilla

Directions

Preheat oven to 350F and line cupcake pan with cupcake liners. Mix dry ingredients in a bowl and slowly add in wet ingredients. Bake for 20-25 minutes. In mixer, whip together ingredients for frosting until fluffy. Add natural food colors to the whipped cream and pipe onto the cupcakes after they have chilled. Top with edible flowers to add some color to your cupcakes! Enjoy!

Be sure to follow @nutmegandhoneybee and @earthnutri on Instagram to stay updates with new recipes!

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Vegan Wheatgrass Cream Pie with Raw Date Crust

Vegan Wheatgrass Cream Pie with Raw Date Crust

Spirulina Cashew Buttercream Frosting

Spirulina Cashew Buttercream Frosting