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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.


Vanilla Cupcakes with Coconut Whipped Cream {{ vegan, gluten free and refined sugar free }}

Vanilla Cupcakes with Coconut Whipped Cream {{ vegan, gluten free and refined sugar free }}

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Happy Summer, my lovely friends. What better way to celebrate the incoming sunlight and warmer temperatures, by making some decadent cupcakes for your perfect picnic or 4th of July hang out. I whipped up (pun intended) these colorful cupcakes with the help of Neurogan, who sponsored this post. I used their Ashwagandha Powder in the base of the cupcakes to boost these cupcakes’ nutrient content. I love using the ashwagandha powder in conjunction with coconut sugar because I think the favors balance out well together.

If you try out this recipe, be sure to tag @nutmegandhoneybee and @neurogan @neurogansuperfoods on Instagram so we can drool over your delicious creations!

Vanilla Cupcakes with Coconut Whipped Cream {{ vegan, gluten free and refined sugar free }}

Ingredients for the Base (Yields about 18 cupcakes)

  • 2 c Gluten Free Pastry 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 Tbsp Ashwagandha Powder

  • 1/2 c coconut oil melted

  • 1 1/2 c oat milk

  • 2 tsp vanilla extract or 1 tsp vanilla powder

Ingredients for the Coconut Whipped Cream

  • two cans of full fat coconut milk (refrigerated)

  • 4 Tbsp maple syrup

  • 1 tsp vanilla

  • natural powders to dye whipped cream (optional)

Directions

Preheat your over to 350F and fill cupcake pans with cupcake liners. Optional to spray the liners with coconut oil. In a mixer with paddle attachment, add ingredients by order in which they appear on this post. Mix together until the texture is pretty thin and smooth. Bake cupcakes for about 18-20 minutes or until fairly firm in the centers. Allow the cupcakes to cool for 30 minutes before adding the coconut whipped cream to the tops.

Place your mixing bowl and whisk attachment in the freeze for 10 minutes. Add your refrigerated coconut milk (only the firm contents of the can, not the liquid) to the chilled mixing bowl. In a standing mixer, whisk the coconut milk until light and fluffy (1 minute) and then slowly add the maple syrup and vanilla. If you are using food coloring, I recommend natural powders as they help keep the whipped cream stay as light and fluffy as possible. Start mixing different colors in separate bowls and then fill pastry bags with different piping tips to achieve those glorious swirls on the cupcakes. I used Wilton piping tips, 8B, 4B, and 2D. Top your cupcakes with edible flowers to add to your summer-time vibe.

These cupcakes were absolutely delicious! In fact, I ate four on the first day I made them. LOL. I can’t wait for your to try these scrumptious cupcakes! xx

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Strawberry Cake with Orange Cashew Buttercream {{ vegan, gluten-free, refined sugar-free }}

Strawberry Cake with Orange Cashew Buttercream {{ vegan, gluten-free, refined sugar-free }}

Mango + Ashwagandha Mini Raw Cheesecakes

Mango + Ashwagandha Mini Raw Cheesecakes